Fresh, tangy, and packed with protein, this Dill Pickle White Bean Salad makes lunchtime healthy and fun! Enjoy the creamy and nutty flavors of white beans mixed with the sharp, briny bite of dill pickles, all effortlessly ready in 25 minutes.
Even better? This salad is hearty and lasts a few days in the fridge, making it great for meal prep lunches. We ❤️ serving ours over protein-packed cottage cheese.
I’ve been trying to find new, exciting ways to incorporate beans into my diet, from these 6-Ingredient Bean Burritos to this Crock Pot Black Bean Soup, and this recipe for white bean salad has quickly become one of my go-to options. It’s perfect for a light lunch or as a side dish for dinner. Plus, it’s incredibly versatile, so feel free to add your own twist with different herbs or vegetables!
We’ve tested this salad as a creamy salad as well as more of a tangy salad. Both are great!
- If you prefer a more tangy flavor, add some extra dill pickle juice or red wine vinegar.
- If you want a creamier texture, add a scoop of Greek yogurt or diced avocado.
We liked using the combination of great northern beans and cannellini beans, but you can use any combination of white beans for this recipe. Navy beans, lima beans, butter beans or even garbanzo beans would all work well in this salad.
Try These Tasty Additions!
Make This Salad as Meal Prep
You know we love a good meal prep recipe, and this salad is exactly that! Because of the hearty ingredients, it will last in the fridge for a few days. So we like to prep a batch of it and then transfer to meal prep containers for lunch throughout the week. Add a hard boiled egg or a scoop of cottage cheese for some extra protein.
Meal Prep
Containers
We love meal prep containers that are all the same size for easy stacking!
This white bean salad can be stored in an airtight container in the fridge for up to 3 days. Toss with additional chopped dill before serving to freshen it up!
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Add the great northern beans and cannellini beans to a large bowl. Toss the beans with the olive oil, lemon juice, and salt. Set aside.
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Prepare the dressing while the beans rest. Whisk all of the ingredients together until completely combined.
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Add the red onion, cherry tomatoes, dill pickles, and fresh dill to the beans. Toss to combine.
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Add the dressing to the bean mixture and toss until all ingredients are coated in the dressing. Season with salt and serve immediately, or store in the refrigerator until ready to serve.
- We liked the combination of great northern beans and cannellini beans, but you can use a combination of white beans for this recipe.
Calories: 221 kcal, Carbohydrates: 31 g, Protein: 11 g, Fat: 8 g, Fiber: 9 g, Sugar: 3 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
