Delicious heirloom Arikara Yellow Beans take this refreshing summer bean salad over the top. Fresh dill and feta cheese balance with red onion and tomatoes for an easy lunch or side dish everyone will love.

About Arikara Yellow Beans

How To Cook Heirloom Beans


  • 1 cup dried Arikara Yellow Beans
  • 1 pound green beans washed and trimmed
  • 1/2 red onion thinly sliced (mandolin recommended)
  • 1 pint cherry tomatoes
  • 1 bunch of dill roughly chopped (divided)
  • 1 tablespoons dijon mustard
  • 1 clove of garlic
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • Feta for crumpling over top
  • Fresh cracked pepper


Cook the Arikara Yellow Beans in the method of your choice until tender but not falling appart. Approx 25 minutes in a pressure cooker. Rinse and set aside.

Bring a pot of water to a boil, adding a generous pinch of salt. Submerge the green beans in the boiling water and boil for 90 seconds (set a timer). Pull them from the water and submerge in an ice bath. Set aside.

Make the dressing: Combine the dijon, garlic, lemon joice, olive oil, salt and half of the fresh dill in a blender. 

In a bowl with a lid combine the blanched green beans, the arikara beans, red onion, and cherry tomatoes with the dressing, tossing to coat. Allow the beans to marinade in the refrigerator for 1-4 hours so that they soak up all of the flavors.

Add the cherry tomatoes and remaining fresh dill (reserving some for garnish) to the salad and toss. Plate the salad and top with crumpled feta, additional fresh dill and fresh cracked pepper.  

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