1 shallot, thinly sliced
2 cloves garlic, thinly sliced
2 Tablespoons lemon juice
2/3 cup extra virgin olive oil
2 Tablespoons parsley, chopped
2 Tablespoons dill, chopped
2 Tablespoons basil, chopped
1/2 teaspoon pink salt
2 (15.5 ounce) cans Michigan White Beans, rinsed and drained, or 3 cups of cooked dried beans
1/2 to 1 teaspoon Calabrian chili paste
1 teaspoon lemon zest
Michigan is known throughout the world as a top producer of conventional and organic dry edible beans.
