Side Dish
2
Chef Tom Fraker
1 Lemon, zested; juiced
2 tablespoons Fresh Dill, minced
½ teaspoon Dijon Mustard
pinch Granulated Sugar
2 tablespoons Extra Virgin Olive Oil
1 Green Bell Pepper, diced
1 package Melissa’s Red Kidney Beans
Kosher Salt and Freshly Ground Pepper to taste
In a bowl, whisk together the lemon zest, juice, dill, mustard and sugar.
Slowly whisk in the olive oil. Add the bell pepper, beans, salt and pepper and toss.
