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This Organic Bean Salad with Mustard and Dill recipe makes the perfect zesty salad or side dish for dinner tonight!


Bean Salad with Mustard and Dill
Recipe type: Salad

  • 1 lb dragon tongue or purple beans (the amount in your bag), ends trimmed
  • 1 green pepper, cut into long strips
  • 2 tablespoon white wine or sherry vinegar
  • 4 tablespoons dijon mustard
  • ½ bunch dill, large stems removed (small stems can be used), finely chopped
  • ½ cup handful almonds, chopped
  • ½ white onion, minced

  1. Serves: 4 (as a side dish)
  2. Bring a small saucepan of salted water to the boil. Simmer beans and green pepper for 5 minutes or until slightly tender (you still want a little bit of crunch).
  3. Meanwhile combine vinegar, onion and mustard with Sunflower/Olive oil. Season with salt and pepper to taste.
  4. Drain beans and peppers. Toss in the dressing while they are warm. Add dill and almonds and serve.