Dilled Bean Salad


  • 3-4 cans beans of any variety, rinsed and well drained (I used garbanzo, black bean, and small red beans)
  • 3 stalks celery, chopped
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, minced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar (I used lemon balsamic)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper


  1. Mix together all ingredients in large bowl.  Cover and refrigerate at least three hours before serving.  


This recipe is from A Couple Cooks.  I found it because I had some fresh dill to use up and it worked well.  I did find the onion to be overpowering.  I used a standard yellow onion and I think the recipe would have been much better with either red onion or green onion.  Otherwise it was really tasty!