Dill Pickle and Bean Salad

Dill Pickle and Bean Salad

  By admin@mindvolt.com  , ,

October 26, 2015

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 10 – 1/2 cup servings
Dill Pickle and Bean Salad


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.


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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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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