Bean salad with dill vinaigrette
- 1 recipe Cook-and-Hold Beans ;
- 1 small onion, halved lengthwise and cut into thin strips (about 1 cup);
- 1 red, orange, or yellow bell pepper, cored and cut lengthwise into thin strips (about 1 cup);
- 1⁄4 cup sliced ripe black olives (such as Kalamata or Gaeta);
- 4 tablespoons extravirgin olive oil;
- 2 tablespoons white wine vinegar or sherry vinegar;
- 2 tablespoons chopped fresh dill;
- 1 tablespoon sugar;
- Kosher salt and ground black pepper, to taste.
Instructions:
- Stir together the beans, onion, bell pepper, and olives in a large bowl. Whisk together the oil, vinegar, dill, and sugar in a small bowl. Season with salt and pepper. Pour over the bean mixture and stir to coat. Let the salad sit for at least 30 minutes for the flavors to develop, stirring occasionally. Stir and check the seasoning before serving.
- Serve soon or cover and refrigerate for up to 4 days. The bright green beans will fade in the vinaigrette over time. For best flavor, return to room temperature before serving.