Summer White Bean Salad

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Summer White Bean Salad


***This recipe is straight from the www.teambeachbody.com website but it is so amazing that I never want to forget about it and I want to share it with everyone***

Sometimes it is a struggle getting in all the required yellow containers when you are gluten free. This refreshing and simple recipe is a fantastic way to sneak in a yellow container! 

Total Time: 2 hrs. 20 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 6 servings, about 1 cup each (containers 1/2 green 1 yellow 1 tsp.)
Ingredients:
1 medium shallot, finely chopped
1 Tbsp. finely grated lemon peel (lemon zest)
⅓ cup fresh lemon juice
8 oz. green beans, ends trimmed, cut into ½ inch pieces (about 2 cups)
1 (15-oz.) can navy beans (or black eyed peas), rinsed, drained
1 (15-oz.) can butter beans (or lima beans), rinsed, drained
½ cup fresh dill (or basil, or parsley), chopped
2 Tbsp. extra virgin olive oil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Preparation:
1. Combine shallot, lemon peel, and lemon juice in a large bowl; mix well. Let sit for five minutes.
2. Add green beans, navy beans, butter beans, dill, and oil. Season with salt and pepper if desired; toss gently to blend.
3. Chill, covered, in refrigerator for 1 to 2 hours before serving.

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