Rinse the beans

• Drain the canned beans in a colander and rinse well under cold water.
• Let them drain thoroughly so the salad doesn't get watery.

Combine the salad

• Add the beans to a mixing bowl with the pickle de gallo and diced red onion.
• Toss with the chopped dill and lemon juice.
• Season with salt and black pepper and mix until evenly coated.

Serve

• Serve right away, or chill briefly so the flavors meld.