3 Bean Salad with Dill

• 1 shallot or very small onion, finely chopped
• 1 Tbsp finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1 15-ounce can butter beans or lima beans, rinsed or 2 cups cooked Cannellini Beans
• 1 15-ounce can black-eyed peas or navy beans, rinsed or 2 cups cooked Otebo or Great Northern Beans
• 1/2 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 beans, dill, and oil; season with salt and pepper and toss to combine.