Dill Pickle and Bean Salad
- Prep: 15 mins
- Cook: 30 mins
- Yields: 10 – 1/2 cup servings
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.
Make the dill pickles from fresh pickling cucumbers and Mrs. Wages® Refrigerator Kosher Dill Pickle Mix or by prepared dill pickles at the store to save time.
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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