Skip to content

White Bean, Tomato, and Green Bean Salad

Servings: 4 servings (2 1/2 cups)

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 5 cups (1 inch) cut green beans (about 1 pound)
  • 1 cup finely chopped tomato
  • 1 tablespoon chopped fresh dill
  • 1 (15-ounce) can navy beans, rinsed and drained
  • 1/2 cup (2 ounces) feta cheese, crumbled

Instructions

  1. To prepare dressing, combine first 7 ingredients, stirring with a whisk.
  2. To prepare salad, place green beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain.
  3. Place beans in a large bowl. Add tomato, dill, and navy beans; toss to combine.
  4. Drizzle with dressing; toss gently to coat.
  5. Sprinkle with cheese. Cover and chill at least 1 hour.

Notes

Fresh dill adds zestiness to this salad without overpowering it. You can use cannellini beans or great Northern beans in place of the navy beans.