Mediterranean Lemony White Bean Salad

dimitrasdishes.com

April Bradley

Writer, editor & sailor based in North Carolina—onshore & offshore cooking & baking interests.

30 oz (850g) canned Cannelini or Great Northern beans

5 scallions, thinly sliced

¼ of a red onion, finely chopped

½ c Kalamata olives, pitted and halved

4 oz (115g) feta cheese, crumbled

2 roasted red peppers, diced

¼ cup fresh parsley leaves, finely chopped

1 teaspoon dried dill (optional)

salt, to taste

freshly cracked black pepper to taste

subheading: The Dressing:

¼ cup extra virgin cold pressed olive oil

2 tablespoons white vinegar

2 to 3 tablespoons lemon juice or more

1 teaspoon mustard

1 garlic clove, grated

a pinch of salt

¼ teaspoon black pepper

Directions at dimitrasdishes.com

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