California Fig Pickled Bean Salad
The tanginess of pickled green beans and the sweet, earthy flavor of California Dried Figs make this picnic side dish a potluck favorite.
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Cooking tools:
- Mason jar
- Chef's knife
- Cutting board
- Colander
- Can opener
- Mixing bowl
- Measuring spoon
- Spoon
- Refrigerator
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
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