Marinated Butter Bean Salad with Lemon-Harissa Vinaigrette

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.