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Dill Pickle and Bean Salad

Yields10 – 1/2 cup servings Prep Time15 minsCook Time30 minsTotal Time45 mins

Dill Pickle and Bean Salad

 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
1

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

2

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

3

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

Nutrition Facts

0 servings

Serving size

10 – 1/2 cup servings