Ingredients
- 1, 14.5-ounce can red kidney beans, rinsed and drained
- 1, 14.5-ounce can cut wax beans, rinsed and drained
- 8 ounces pickled green beans, chopped
- 5 California Dried Figs, diced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh dill, plus extra for garnish
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 2 ounces feta cheese, crumbled
Directions
Stir the kidney beans, wax beans, green beans, and figs together in a medium bowl. Add the olive oil, dill, salt, and pepper. Stir well. Season with more salt and pepper, if desired.
Serve right away or store the bean salad in the bowl or in a mason jar in the refrigerator for up to 4 hours before serving. Sprinkle with feta and garnish with dill sprigs just before serving.