Dill Pickle White Bean Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing white bean salad with dill pickle flavor, combining tangy briny tastes with hearty beans and fresh vegetables. It's packed with protein and perfect for a light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 15 oz. great northern beans (drained and rinsed)
- 15 oz. cannellini beans drained and rinsed
- 1 tablespoon olive oil
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- ¼ red onion (thinly sliced)
- 1 pint cherry tomatoes (cut in half)
- 1.5 cups sliced dill pickles (sliced at a diagonal)
- ½ cup fresh chopped dill
- 2 cloves garlic (minced)
- 1 teaspoon red wine vinegar
- 1 tablespoon dill pickle juice
- 1 teaspoon fresh lemon juice
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 748mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 367mg
- Calcium
- 150mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 748MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.