My Favourite Bean Salad

I’ve reached that time of the year when I ache for summer.

I want the sunshine on my face as soon as I wake.

I want to hear the birds.

I want to not have to put my babe in a billion layers just for school drop off and pick-up.

I want fresh produce.

When I feel like this every year, I turn to fresh herbs. And nothing takes me into the feeling of warm breezes and blue skies like dill. This bean salad lets it shine with its zippy dressing and soft, creamy beans.

It’s a copycat recipe I created from a deli salad I used to eat often while in university from Planet Organic in Edmonton. 9 years later and I’m still making it. It’s that good.

My Favourite Bean Salad Serves 4 as a side (or 1 Sam for two lunches)

2 tbsps red wine vinegar
1 tbsp olive oil
Juice of one lemon
1 large clove of garlic, finely chopped or crushed
1/8 tsp sea salt
A pinch of white pepper
1 can of mixed beans*
1 bell pepper, finely diced
3-4 tbsps fresh dill, finely chopped

Mix it all together and let marinate together for 2-3 hours or overnight, which is even better. Enjoy!

*I’m all for scratch cooking my beans and if you’d like to make six different types for this, be my guest. I will gladly take the pre-cooked ones for this recipe.