Dilled Bean Salad

1 white onion
3 stalks celery
2 cloves garlic
15 oz. can garbanzo beans (1½ cups cooked)
15 oz. can kidney beans (1½ cups cooked)
15 oz. can black beans (1½ cups cooked)
2 Tbsp. fresh dill chopped
3 Tbsp. Dill Olive Oil
1 tsp. salt
fresh ground black pepper


Finely chop the onion and celery stalks. Mince two cloves garlic. Drain the beans and rinse them under cool water. In an airtight container, mix beans, celery, onion, and garlic with 2 tablespoons fresh chopped dill, 3 tablespoons Dill Olive Oil, 1 teaspoon salt, and fresh ground black pepper. Cover and refrigerate for at least 3 hours, or overnight if possible.

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