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15 minutes
75 minutes
- 1 cup canned butter beans, drained and rinsed
- 1 bulb fennel, cored and finely chopped
- 3 stalks scallions, sliced
- 0.25 cup olive oil
- 2 tablespoons chopped fresh dill
- 0.5 teaspoon honey
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 1 clove garlic, minced
- Mix together butter beans, fennel, and scallions in a bowl.
- In a separate bowl, combine lemon juice, olive oil, dill, honey, salt, pepper, and garlic, whisking until well mixed. Pour the dressing over the bean mixture and toss to coat.
- Chill in the refrigerator for a minimum of 1 hour or up to 1 day before serving.
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