We served this with Cedar Plank Salmon, grilled chicken and grilled potatoes. To add some flavor we also had a trio of dipping sauces. A great summer evening meal!
1 shallot, finely chopped
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
1 15-ounce can butter beans or lima beans, rinsed
1 15-ounce can black-eyed peas or navy beans, rinsed
1/2 pound lb. green beans, trimmed, cut into 1/2-inch pieces
1/2 cup chopped fresh dill
1/3 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
Toss shallot, lemon zest, and lemon juice in a large bowl and let sit 5 minutes. Add butter beans, black-eyed peas, green beans, dill, and oil; season with salt and pepper and toss to combine.
DO AHEAD: Salad can be made 6 hours ahead. Cover and chill.