Marinated Butter Bean Salad With Lemon-harissa Vinaigrette

2 Tbsp. fresh lemon juice (from 1 lemon)

1 Tbsp. harissa paste (such as New York Shuk)

1½ tsp. kosher salt, plus more if desired

⅓ cup extra-virgin olive oil

2 16-oz. cans butter beans or cannellini beans, drained, rinsed, and patted dry

2 carrots, peeled and sliced into thin half-moons (1 cup)

⅓ cup finely chopped fresh dill

⅓ cup finely chopped fresh flat-leaf parsley

Combine ingredients: Whisk lemon juice, harissa, and salt in a medium bowl; gradually whisk in oil. Add beans, carrots, dill, and parsley; toss to combine.
Refrigerate and serve: Transfer to an airtight container and refrigerate for at least 8 hours and up to 12 hours. Bring to room temperature for 15 minutes before serving. Taste and add more salt, if desired.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m