summer bean salad

Whenever I see beans in a salad, I fear that they've been drowned in vinegar, like all of the poor beans in three-bean salads everywhere. You know the salad I'm talking about? It's been on American picnic tables for decades. The one made with canned green beans, canned wax beans, kidney beans, chickpeas, raw onion, and usually raw green pepper, all soaked in vinegar and sugar. Need I say, its appeal is lost on me.

This, however, is just a very simple, very summer, bean salad. Vinegar not included.

summer bean salad
serves 4

1 can white beans, drained and rinsed
1 pint cherry tomatoes, cut in half
a handful of fresh dill, roughly chopped
juice from 1/2 lemon
coarse salt and freshly ground pepper
olive oil

In serving bowl, stir together the beans, tomatoes, and dill. In small bowl, whisk togthether a couple swigs of olive oil and the lemon juice (and come to think of it, 1/2 teas of dijon mustard would've been good whisked in as well.) Season with salt and pepper, and adjust lemon juice/olive oil to taste. Pour dressing over bean mixture and stir. Enjoy on the patio with a glass of iced tea.

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