Prepare your salad dressing. Chop the dill and mint and add to a mason jar (or a bowl) with the rest of the dressing ingredients.Mix all ingredients well. Set aside.
Dice the onion. In a medium saucepan add a tablespoon of olive oil and place it over medium heat. Add the diced onions. Season with a pinch of sea salt. Sauté onions for 3-5 minutes to soften and sweeten. Remove onions to a bowl and set aside to cool while you prepare the rest of the salad.
Dice the carrots, cucumber, and bell peppers. Halve the cherry tomatoes.
Add all the diced vegetables and beans including the onions to a large salad bowl. Remove the garlic and give the salad dressing a good shake (or mix with a whisk) and add to the salad. Mix well, adjust salt and pepper to taste and serve. Enjoy!
I prefer to make this salad the day before, let it sit in the fridge, and then one hour before guests arrive I take it out and let it get to room temperature. Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.