Side
Spicy Dill Pickle Bean Salad
20 minServes 4Nutri-Score B€
B
20 min
20 minSpicy Dill Pickle Bean Salad
what you need
Ingredients
Great Northern beans (canned, drained and rinsed)Pantry400 g- chickpeas (canned, drained and rinsed)Pantry400 g
- dill pickles (chopped into small pieces)Pantry150 g
green bell pepper (diced)Produce150 g
red onion (diced)Produce40 g- pickled jalapeños (chopped)Pantry30 g
feta cheese (crumbled)Dairy35 g- green onions (sliced)Produce25 g
extra virgin olive oilPantry60 ml
white wine vinegarPantry30 ml
Dijon mustardPantry5 g
honeyPantry3 ml- fresh dill (chopped)Produce3 g
garlic (minced)Produce2 pieces- dill pickle juicePantry15 ml
- pickled jalapeño juicePantry15 ml
salt (to taste)Spices2 g
black pepper (to taste)Spices1 g
tortilla chips (for serving)Grains100 g
per serving
Nutrition
315kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
step by step
Method
- Step 1
Combine the salad ingredients
- Drain and rinse the Great Northern beans and chickpeas, then add them to a large bowl.
- Add the chopped dill pickles, diced green bell pepper, diced red onion, pickled jalapeños, crumbled feta and sliced green onions.
- Toss gently to combine and set aside.
- Step 2
Make the dill pickle vinaigrette
- In a small bowl, whisk the olive oil, white wine vinegar, Dijon mustard and honey.
- Add the fresh dill, minced garlic, dill pickle juice and pickled jalapeño juice.
- Season with salt and pepper, whisk well and taste to adjust.
- Step 3
Toss and serve
- Pour the dressing over the bean salad and toss everything together until well coated.
- Serve on its own or with tortilla chips as a vessel.
most cooked first