Dill Pickle and Bean Salad

By [email protected] Appetizer/Snacks, Cooking, Pickles and Relish

October 26, 2015

Prep: 15 mins
Cook: 30 mins
Yields: 10 – 1/2 cup servings

Directions

1Place the beans, pickles, onion, tomatoes and olives in a large bowl.

2In a small bowl, combine the oil, vinegar and pepper; drizzle over bean mixture and toss gently to coat.

3Cover and refrigerate for at least 30 minutes. Garnish with dill before serving if desired.

Ingredients

1-15 oz can white beans, rinsed and drained

1-15 oz can red kidney beans, rinsed and drained

1 cup chopped dill pickles made with Mrs. Wages® Kosher Dill Pickles Refrigerator Pickle Mix

1/2 cup chopped red onion

1/2 cup cherry tomatoes (about 8), halved

1/3 cup green olives with pimento (about 10), halved

4 tsp extra virgin olive oil

4 tsp balsamic vinegar

1/8 tsp black pepper

3 sprigs fresh dill, optional

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