When the weather is hot like this I don’t want to stand over the stove. Today’s lunch came together from a few staple ingredients and yesterdays’ beans (Good Mother Stallard cooked in chicken bone broth with green peppercorn, a parm rind, thyme, and rosemary). I was grateful to eat cold, sour food on such a sweltering day.

Ingredients

• 1 lemon
• 1-2 cloves garlic
• 1/4 cup parsley
• (Optional) 1 shallot
• Dijon mustard
• Extra virgin olive oil
• 2 cups (ish) cooked beans

Method

Zest the entire lemon into a mixing bowl. Then juice the lemon into the same mixing bowl.

Mince the garlic, parsley, and optional shallot (not pictured) and add them to the mixing bowl.

Add dijon mustard according to your personal taste. I love mustard so I use a heaping tablespoon.

Whisk everything together. Add a tablespoon or two of extra virgin olive oil in a thin stream while whisking continuously.

Add the beans to the mixing bowl and toss to coat.

These taste best if the beans are given plenty of time to marinate in the tangy dressing before you eat them.