Dill Pickle and Bean Salad

Dill Pickle and Bean Salad

  By mrswagesadmin  , ,

October 26, 2015

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

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® Refrigerator Kosher Dill 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

00:00

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.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages' test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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