Fresh, tangy and full of protein, this Dill Pickle White Bean Salad is a bright, easy dish you can make in about 25 minutes. Creamy white beans pair with crisp cherry tomatoes, crunchy dill pickles and plenty of fresh dill for a flavorful lunch, side or meal-prep option. It holds up well in the refrigerator for several days and adapts easily to add-ins like avocado, grilled chicken or feta.

This recipe grew out of a desire to use beans in new, flavorful ways. If you enjoy bean-forward meals, you’ll love how the nuttiness of great northern and cannellini beans balances the salty, vinegary tang of dill pickles. The dressing is simple—olive oil, a splash of lemon and pickle juice, a little red wine vinegar and minced garlic—yet it delivers a fresh, lively finish.

Team Fit Foodie’s notes

We tried this salad with two texture profiles and both are tasty:

• Tangy preference: Increase the dill pickle juice or add a small splash more red wine vinegar for a brighter, more acidic bite.
• Creamier preference: Stir in a scoop of Greek yogurt or fold in diced avocado for a silkier mouthfeel.

Which beans work well?

The recipe works best with white beans because of their mild, creamy texture. I used a combination of great northern and cannellini beans, but you can substitute or mix in navy beans, lima (butter) beans or even chickpeas (garbanzo) if you prefer. Each brings a slightly different texture and flavor, so choose what you enjoy most.

Make this salad for meal prep

This salad is excellent for meal prep because the ingredients are sturdy and keep well. Stored in an airtight container, it will stay fresh in the refrigerator for up to 3 days. Pack it into containers for grab-and-go lunches and add a hard-boiled egg or a scoop of cottage cheese if you want additional protein. If you plan to eat it later in the week, stir in a bit of extra chopped fresh dill before serving to brighten the flavors.

Storage directions

Store the salad in an airtight container in the refrigerator for up to 3 days. For the freshest flavor, add a little extra chopped dill and a squeeze of lemon before serving.

Dill Pickle White Bean Salad Recipe

This Dill Pickle White Bean Salad is a bright, slightly briny twist on the classic bean salad. It’s protein-packed, refreshing and approachable—great for a light lunch, a picnic side or a quick weeknight dish.

By: Linley Hanson

Prep: 25 mins | Total: 25 mins | Servings: 6

Ingredients

• 15 oz. great northern beans, drained and rinsed
• 15 oz. cannellini beans, drained and rinsed
• 1 tablespoon olive oil
• ½ tablespoon lemon juice
• ¼ teaspoon salt (plus extra to taste)
• ¼ red onion, thinly sliced
• 1 pint cherry tomatoes, cut in half
• 1.5 cups sliced dill pickles, sliced on a diagonal
• ½ cup fresh chopped dill

Dressing

• 2 cloves garlic, minced
• 1 teaspoon red wine vinegar
• 1 tablespoon dill pickle juice
• 1 teaspoon fresh lemon juice
• 2 tablespoons olive oil
• ¼ teaspoon sea salt
• ⅛ teaspoon ground black pepper

Instructions

1. In a large bowl, combine the great northern beans and cannellini beans. Drizzle with 1 tablespoon olive oil, add ½ tablespoon lemon juice and ¼ teaspoon salt. Gently toss to coat and set aside while you prepare the dressing.
2. Whisk the dressing ingredients together: minced garlic, red wine vinegar, dill pickle juice, lemon juice, 2 tablespoons olive oil, ¼ teaspoon sea salt and ⅛ teaspoon black pepper. Mix until emulsified.
3. Add the thinly sliced red onion, halved cherry tomatoes, sliced dill pickles and fresh chopped dill to the bowl with the beans. Toss to combine.
4. Pour the dressing over the bean-and-vegetable mixture and toss until everything is evenly coated. Taste and adjust salt and pepper as needed.
5. Serve immediately, or refrigerate in an airtight container for up to 3 days. If stored, stir before serving and add a little extra chopped dill or a squeeze of lemon to refresh the flavors.

Tips & Notes

• Mix different white beans if you like—navy, cannellini, great northern or even butter beans all work well.
• If you prefer a saltier profile, use a bit more pickle juice in the dressing. For milder flavor, reduce the pickle juice and add more lemon.
• Add creamy elements like avocado or Greek yogurt just before serving to prevent browning and keep texture fresh.

Nutrition (approximate)

Calories: 221 kcal, Carbohydrates: 31 g, Protein: 11 g, Fat: 8 g, Fiber: 9 g, Sugar: 3 g

Nutrition information is automatically calculated and should be used as an approximation.