Dilled Three Bean Salad (No Sugar)

A lemon and dill dressing make a much livelier version than Grandma's over-sweetened three bean salad. The canned beans are interchangeable, but choose for a variety of shape and color. Don't let it sit more than about 6 hours before serving, as the lemon juice can discolor the green beans. If you must make it earlier, keep the green beans out until shortly before serving. Adapted from a Bon Appetit recipe.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 1  large shallot, minced
• 1  lemon, zest of, grated
• 1⁄4 cup fresh lemon juice
• 1 (15 ounce) can cannellini beans, rinsed and drained (or red kidney beans, lima beans, butter beans, or chickpeas)
• 1 (15 ounce) can black-eyed peas or 1 (15 ounce) can navy beans, rinsed and drained
• 1⁄2 lb green beans, blanched in boiling water 4 minutes, drained, and cut into 1/2-inch lengths
• 1⁄2 cup  chopped fresh dill
• 1⁄3 cup olive oil
•  salt, pepper to taste

Directions

1. Toss first three ingredients together in a large bowl; let it sit and macerate 5 to 30 minutes. Add remaining ingredients and toss to combine.