I've been making preserved lemons using Meyer lemons when we get them here on the East Coast. I love the taste and hate to find at the end of the year that I haven't used them up, so I keep trying to find new ways to use them. Suzanne Goin has a fabulous recipe for halibut with pea shoots and preserved lemon "salsa" (highly recommend!) and thought
I'd play with the salsa and make a vinaigrette to use on salads. This bean salad was one idea. —healthierkitchen
To prepare the vinaigrette, place the shallot and vinegar in a bowl and let sit for about 5 minutes. Whisk in the agave nectar, and then the oil. Add in the preserved lemon rind and a couple of grinds of pepper. Set aside.
Combine the two kinds of beans, the tomatoes and onions in a serving bowl. Spoon about half the dressing over top and mix gently to combine. Add more Tablespoon by Tablespoon until you achieve a balance you like. You might not use it all and can save the rest in a tightly sealed container in the refrigerator for a couple of days.