Dense Bean Salad

The salad I am making on repeat this summer. It's super afforadable, easy to make, and just gets better as it sits.

Dense Bean Salad

yield: 2 qts

Ingredients

1, 16oz can black eyed peas, rinsed

1, 16oz can great northern beans, rinsed

1, 16oz can butter beans, rinsed

1, 16oz can chickpea beans, rinsed

1 each shallot, minced

1 bunch dill, minced

1 bunch, parsley, minced

2 Tablespoons white vinegar

1 Tablespoon honey

1 teaspoon salt

1 teaspoon dijon mustard

6 Tablespoon olive oil

Method

• add all rinsed bean, shallot and herbs into a large mixing bowl

• add vinegar, honey, dijon, salt and olive oil into a jar and shake until fully mixed

• pour over bean mixture

• taste, season with salt if necessary and taste again

• let sit in refrigerator for a minimum of 3 hours.

• this dish gets better as it sits. I like to add cooked and cooled pasta to it and/or (when its safe again) arugula.