in Recipes

Dill and bean salad

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Ingredients for 4 servings:

  • 1 can kidney beans
  • 1 can beans, thick, white
  • 1 can of beans (broad beans, e.g. salad bean mix)
  • 1 bunch of spring onions
  • 1 bunch dill, fresh
  • 5 tbsp balsamic vinegar, white
  • 4 tbsp olive oil
  • 1 pinch(s) of sugar
  • salt and pepper
  • 1 cucumber(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Fresh & delicious as a side dish or main course

Drain the beans, rinse briefly under a sieve, and let them drain. Slice the spring onions into rings and add them to a bowl with the beans. Finely chop the dill and add it. Peel the cucumber, quarter it lengthwise, remove the seeds, and dice the cucumber. Add it to the beans. Whisk together the sugar, salt, pepper, vinegar, and oil to make a dressing, add it, and mix everything thoroughly. Let it stand for 1 hour. Keeps in the refrigerator for up to 2 days. Perfect with meat or fish; light but still filling.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Dill and bean salad