Dilled Bean Salad

Dilled Bean Salad

3 cups cooked white pea beans
2 green onions – sliced
1/3 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
2 teaspoons dried dillweed
2 tablespoons minced fresh dill
freshly ground pepper – to taste

                    OPTIONAL GARNISHES
                    Red onion slices
                    Radish slices
                    Cherry tomatoes
                    Fresh dill sprigs

In a large bowl combine beans and green onions. Mix oil, juice, salt, dill and pepper together; pour over beans and toss lightly to mix.

Cover and chill at least 1 hour or up to 2 days. Garnish if desired at serving time. Serve with roasted or grilled meats or fish on a buffet.

“This savory bean salad isn’t as sweet as the bean salad of the 50’s. Add cooked fish for a luncheon dish or picnic.”

NOTES : Variations:

  1. Add 1/2 clove garlic, crushed as dressing.
  2. Add drained canned tuna or cooked salad shrimp.

This sounds great. I never cared for the sweet salad of the 50’s. Bet it would be good with most beans. Thanks, Elise