Summery Bean Salad with Preserved Lemon Vinaigrette

Author Notes: 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.

Serves: 4


for the vinaigrette

  • 1 tablespoon finely chopped shallot
  • 1 tablespoon red wine vinegar
  • 1 preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced
  • 1/2 teaspoon agave nectar
  • 1/3 cup olive oil
  • couple grinds fresh ground pepper
  • 1 - 2 pinches salt

for the bean salad

  • 2 cups cannellini beans, either cooked from dried or from one can of no sodium added beans
  • 1 dry pint French green beans (haricots verts), stem ends trimmed and cut in two
  • 1 handful or two of yellow or red cherry or grape tomatoes, halved lengthwise
  • 3 tablespoons thinly sliced red onion
In This Recipe


  1. 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.
  2. 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.

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