I love to find make-ahead salads for boat, beach, and picnic lunches.  This one is my latest favorite.  Yesterday I used parsley and dill.I’m making another batch with basil for a road trip to the East coast this weekend.  It’s great on its own, with flatbreads, or in a wrap.

You can find preserved lemons at gourmet or specialty grocery stores.  If you’d like to make your own, here is a recipe, but be warned:  they need to brine in your fridge for a couple months.  I know that’s a long time to wait, but it’s worth it. You can eat them rind and all (except the seeds, those are still awful).

---

White Bean Salad with Preserved Meyer Lemons

Ingredients:

• 1 1/2 cups cannellini beans, or 1 15-oz. can, rinsed and drained
• 1/2 cup diced cucumber
• 1/3 cup minced fresh herbs
• 1/4 cup feta, crumbled
• 1/4 cup diced preserved lemon (rind and flesh, seeds removed)
• 1 clove of garlic, minced
• 1 tablespoon brine from preserved lemons
• 1 tablespoon olive oil
• salt and pepper

Directions:

In a medium bowl, whisk the olive oil with garlic and lemon brine.  Fold in the beans, cucumber, preserved lemon and herbs.  Add salt and pepper to taste.  Sprinkle the crumbled feta over the top.