| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 8 minutes |
| Serves | 8 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFZest and juice the lemon. Mince the garlic. Whisk the dressing ingredients together in a small bowl and set aside.
Drain and rinse the beans. Finely slice the celery and red onion. Finely chop the parsley. Place all the bean salad ingredients in a large bowl. Drizzle over the dressing. Place the salad in the fridge for at least 30 minutes for the flavours to combine.
Finely slice the garlic cloves. Add to a pot along with the milk and place over a medium-high heat. Bring the milk to a boil, then remove the garlic and rinse under cold water. Pat dry with a paper towel.
Heat the oil in a small saucepan over a medium heat. Add the sliced garlic and fry until golden, approx. 2 minutes, turning halfway. Remove the crispy garlic with a slotted spoon and drain on paper towels.
When ready to serve, place the bean salad in a serving bowl and top with the crispy garlic and dill.
