This recipe is the type you prep ahead of time and let the refrigerator and time work their magic. After eight (or more) hours, canned beans soak up a simple dressing made from olive oil, lemon juice, harissa, and herbs. The earthiness and depth of the spicy harissa, a widely available North African chile paste, give this super-easy side restaurant-quality flavor. (Look for harissa brands like New York Shuk or Mina.) Don’t be shy with the herbs; the mix of dill and parsley makes or breaks this dish.
For a heartier twist, toss with roasted carrots or other leftover roasted vegetables you might have on hand, such as butternut squash or cauliflower.
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