Lemon Dill Navy Bean Salad

Rose McAvoy

Thanks to the simple fresh flavors lemon dill navy bean salad has a lightness you might not expect from a bean salad. Creamy navy beans dressed with bright lemon and the lightly sweet tang of dill make this salad supremely satisfying on a hot day. Lemon dill navy bean salad makes a wonderful side dish for backyard barbecues or casual picnics.

4 from 1 vote

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Prep Time 15

Total Time 15

Servings 6 cups

Calories 152 kcal

Ingredients

5 cups navy beans rinsed
1 ½ cups diced celery
¼ cup chopped red onions
⅓ cup lemon juice
¼ cup extra virgin olive oil
2 tablespoon Gourmet Garden dill stir-in paste
1 teaspoon salt

Instructions

In a large salad bowl, combine the beans, celery, and onions. In a small bowl, whisk together the lemon juice, olive oil, dill, and salt.
Pour the dressing over the salad and stir gently to combine.
Refrigerate the finished salad for 4 hours up to overnight.

Notes

If you start with dry navy beans use 2 cups of dry beans, then soak and simmer according the package directions – do not overcook!