Dill and Dijon Bean Salad

If you’re like us, you’re experiencing an influx of beans at the moment. You’re also experiencing an aversion to hot foods at this point in the summer. Here is a summer salad with simple ingredients. Fresh dill is the best option for this salad, and it is especially prolific at this time of year. If you don’t have any in your garden, you likely have a neighbor who can’t wait to give some away!

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Dill and Dijon Bean Salad

1 to 1½ pounds of fresh beans

1 white onion, chopped fine

 Dressing:

¼ cup chopped fresh dill weed

1/2 cup of olive oil

3-4 tablespoons of balsamic vinegar

3-4 cloves of garlic

2 tablespoons of Dijon mustard (or to your taste preference)

1 tsp salt

Freshly ground pepper, to taste

Sunflower seeds or toasted almonds, for garnish

 

Method: 

Heat a large pot of water to boiling. While heating, prepare a bowl of ice water for the beans once they’ve been cooked.  Snip the stems off the beans and place them in the water for up to four minutes, until blanched. Drain and transfer beans to the bowl of ice water.

While the beans are cooling, combine the dressing ingredients and mix well.

Drain the beans and chop into bite –sized pieces.  Add to a bowl and toss together with the chopped onions.  Add dressing and combine until everything is well coated. Serve immediately, or refrigerate for a few hours and give the flavors extra time to mingle.