White Bean, Green Bean & Tomato Salad

Serves 4


  • 5 cups (1-inch)green beans, cut in 1-inch pieces
  • 1 cup finely chopped tomato
  • 1 tablespoon chopped fresh dill
  • 1 (15-ounce) can navy beans, rinsed and drained
  • 1/2 cup feta cheese, crumbled


  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

In a small bowl, whisk dressing ingredients together. Place green beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into iced water; drain.
Place beans in a large bowl with tomato, dill, and navy beans; toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with cheese.
Cover and chill at least 1 hour.