Dill Three Bean Salad

Let’s talk about being a vegetarian.

Or, if you’re a total carnivore and hate all things green and speechless, then you can skip this post completely. But I was eating a salad the other day and I was just really excited to be a vegetarian. I’ve been a veghead for almost 4 years now. That’s almost 1/5 of my life! And I have never missed meat. Well, almost never. Can I just say those honey baked hams look really good every Christmas??

Anyway. Embrace your inner veggie. Eat some beans. Slice up a homegrown banana pepper and splash some lemon juice on your meal.

This salad is good for a crowd or if you’re feeling lazy and want leftovers so you don’t have to cook in this million degree heat.

Dill Three Bean Salad
Adapted from A Couple Cooks

3 cans of beans of your choice (I used kidney, black and cannellini), rinsed and drained
2 stalks celery, finely chopped
1 banana pepper, chopped
2 cloves garlic, mincd
1 tbsp dried dill
2 tbsp olive oil
1 tbsp vinegar
1 tbsp lemon juice

1. Combine all. Allow to refrigerate for 3+ hours before eating for a proper marinade.


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