Ingredients

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0.5 cup extra-virgin olive oil

0.5 cup finely chopped preserved lemon, seeds removed

2 tbs lemon juice

1 tbs honey

1 garlic clove, minced

0.5 tsp Dijon mustard

0.25 tsp table salt

1 (15-ounce) can butter beans

1 (15-ounce) can chickpeas, rinsed

1 cup pitted Castelvetrano olives, chopped coarse

4 ounces thin asparagus, trimmed and sliced crosswise ½ inch thick

0.5 English cucumber, cut into ½-inch pieces

0.5 cup coarsely chopped fresh parsley, cilantro, and/or dill

1 small shallot, minced

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Preparation

1. FOR THE DRESSING: Whisk 0.5 cup extra-virgin olive oil, 0.5 cup finely chopped preserved lemon, 2 tablespoons lemon juice, 1 tablespoon honey, 1 minced garlic clove, 0.5 teaspoon Dijon mustard, and 0.25 teaspoon table salt together in large bowl. Season with salt and honey to taste. (Dressing can be refrigerated for up to 3 days.)

2. FOR THE SALAD: Add 15-ounce can rinsed butter beans; 15-ounce can rinsed chickpeas; 1 cup pitted Castelvetrano olives, chopped coarse; 4 ounces trimmed and sliced asparagus; 0.5 English cucumber (cut into ½-inch pieces); 0.5 cup coarsely chopped parsley, cilantro, and/or dill; and 1 small minced shallot to dressing in bowl and toss to combine. Let sit at room temperature for at least 30 minutes or refrigerate for up to 24 hours. (If refrigerating, bring salad to room temperature and season with extra salt and lemon juice to taste before serving.) Serve.