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Creamy Dill Pickle White Bean Salad

A close-up of a creamy dill pickle white bean salad featuring white beans, diced pickles, red onions, and fresh dill in a white bowl.
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Make this refreshing, high protein vegan white bean salad featuring the bright flavor of dill pickles. It is an easy cold bean salad perfect for potlucks or a quick side dish.

Ingredients

Scale
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 cup dill pickles, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup vegan mayonnaise (or tahini for a different base)
  • 2 tablespoons pickle juice (from the jar)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the rinsed and drained white beans in a large mixing bowl.
  2. Add the chopped dill pickles, celery, and red onion to the bowl with the beans.
  3. In a separate small bowl, whisk together the vegan mayonnaise, pickle juice, Dijon mustard, dried dill weed, salt, and pepper until smooth. This creates your creamy dressing.
  4. Pour the dressing over the bean mixture.
  5. Gently fold all ingredients together until the beans and vegetables are evenly coated with the dressing. Do not overmix.
  6. Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to blend.
  7. Taste and adjust seasoning, adding more salt or pickle juice if needed before serving your healthy white bean side dish.

Notes

  • For a tangier flavor, use sweet gherkins instead of standard dill pickles, but reduce any added sugar in the dressing.
  • If you prefer a lighter dressing, substitute half of the vegan mayonnaise with plain unsweetened non-dairy yogurt.
  • This vegetarian bean recipe tastes best when chilled thoroughly.

Nutrition

Find it online: https://blissbatter.com/dill-pickle-white-bean-salad-recipe/