Peas and Dill White Bean Salad

Name: Peas and Dill White Bean Salad
Prep time: 20 min
Yield: 4 to 6 servings
Cuisine: Québécoise
Ingredients: 1 tablespoon (15 ml) mustard; 1 tablespoon (15 ml) honey or maple syrup; 1 small garlic clove, minced; Zest of 1 well-washed lemon; 2 tablespoons (30 ml) lemon juice; 1 tablespoon (15 ml) apple cider vinegar; 1/4 cup (60 ml) olive oil; 3/4 teaspoon (3.75 ml) salt; Pepper, to taste; 2 cans 540 ml white beans, well rinsed and drained; 3 Lebanese cucumbers, finely diced; 1 cup (150 g) frozen peas, thawed; 1 cup (155 g) julienned radishes; 1/2 cup (20 g) coarsely chopped fresh dill; 2 green onions, thinly sliced; 1/3 cup (65 g) pitted green olives, coarsely chopped; 1/4 cup (35 g) pistachios or other nuts of your choice

I love making bean salads for lunch at the beginning of the week! They keep really well and taste even better over the following days.

I was inspired by fresh, colourful ingredients for this spring white bean salad!

Enjoy!

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Preparation time: 20 minutes
Servings: 4 to 6

Ingredients

Lemon and Mustard Vinaigrette

1 tablespoon (15 ml) mustard
1 tablespoon (15 ml) honey or maple syrup
1 small garlic clove, minced
Zest of 1 well-washed lemon
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) apple cider vinegar
1/4 cup (60 ml) olive oil
3/4 teaspoon (3.75 ml) salt
Pepper, to taste

White Bean Salad

2 cans 540 ml white beans, well rinsed and drained
3 Lebanese cucumbers, finely diced
1 cup (150 g) frozen peas, thawed
1 cup (155 g) julienned radishes
1/2 cup (20 g) coarsely chopped fresh dill
2 green onions, thinly sliced
1/3 cup (65 g) pitted green olives, coarsely chopped
1/4 cup (35 g) pistachios or other nuts of your choice

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Preparation

Lemon and Mustard Vinaigrette

Mix all the dressing ingredients in a small bowl.

White Bean Salad

Toss all the salad ingredients in a large salad bowl with the vinaigrette.

Note

The salad will keep in the fridge for up to 4-5 days!

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