Dill Bean Salad

Name: Dill Bean Salad
Ingredients: FOR THE SALAD:; 1 can (15 Oz. Size) Chickpeas, Rinsed And Dried On A Paper Towe; 1 can (15 Oz. Size) Kidney Beans, Rinsed; 1 can (15 Oz. Size) Lima Beans, Rinsed; 2 whole Spring Onions, Sliced Diagonally; 2 stalks Celery, Cut Diagonally; 1/2 pieces Cucumber, Peeled And Cubed; 1 whole Handful Of Fresh Dill, Chopped; 1 whole Handful Of Fresh Parsley, Chopped; FOR THE DRESSING:; 1/3 cups Canola Oil; 2 whole Limes, Juiced; 1 Tablespoon Herbes De Provence; 1 clove Garlic, Crushed; 1/2 teaspoons Honey; 1 teaspoon Powdered Mustard

16 ingredients

4 steps

Ingredients

FOR THE SALAD:
1 can (15 Oz. Size) Chickpeas, Rinsed And Dried On A Paper Towe
1 can (15 Oz. Size) Kidney Beans, Rinsed
1 can (15 Oz. Size) Lima Beans, Rinsed
2 whole Spring Onions, Sliced Diagonally
2 stalks Celery, Cut Diagonally
1/2 pieces Cucumber, Peeled And Cubed
1 whole Handful Of Fresh Dill, Chopped
1 whole Handful Of Fresh Parsley, Chopped
FOR THE DRESSING:
1/3 cups Canola Oil
2 whole Limes, Juiced
1 Tablespoon Herbes De Provence
1 clove Garlic, Crushed
1/2 teaspoons Honey
1 teaspoon Powdered Mustard

Directions

1

Toss all the beans, vegetables and fresh chopped herbs into a bowl together.
2

Add the last six ingredients into a small jar and shake to combine. Make sure to use Herbes de Provence. This is what makes the dressing so unique.
3

Serve yourself a bowl of the salad and pour some of the dressing over top. Resist the urge to lick your fingers afterward.
4

This is an easy salad to make adjustments to. Feel free to add or remove as much or as little of the ingredients as you'd like. This is a great salad to keep in the fridge for quick lunches and fast snacks during the warm months.