White Bean Salad

This bean salad starts from dried baby lima beans simmered with bay leaf, thyme, and red pepper flakes until just tender. The dressing is where it gets interesting: olive oil, lemon juice, lemon zest, garlic, fresh dill, and parsley all get blitzed in a blender into a smooth, bright green vinaigrette that coats every bean.

The salad needs at least four hours in the fridge for the flavors to soak in, and it actually tastes better after a full day. That long marination is what turns plain beans into something you’ll keep picking at.

The garnish gives it a classic Eastern European look: hard-cooked egg yolks and whites pressed separately through a sieve so they crumble like confetti over the top, along with chopped black olives and sliced green onions.

Kitchen Tips

• Don’t overcook the beans. They should be tender but still hold their shape since mushy beans turn into paste once tossed with dressing
• The beans can be cooked and refrigerated up to two days ahead, making this a great potluck project
• Use a food processor for the dressing if you want it really smooth; a blender works too
• Fresh dill is key here. Dried dill won’t give you the same bright, grassy punch

Variations

• Swap baby limas for cannellini or Great Northern beans
• Skip the eggs for a vegan version and add toasted pine nuts for richness instead
• Stir in diced roasted red peppers for color and a sweet, smoky note