A bright, briny little salad that eats like a pantry lunch - crisp Dilly Beans, creamy white beans, tender artichokes, and a handful of fresh dill. Best served chilled.
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients
- 3/4 cup Dilly Beans, drained and cut into 1-inch pieces
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup artichoke hearts, drained and halved/quartered
- 2–3 tbsp oil-packed sun-dried tomatoes, sliced (optional)
- 2 tbsp thinly sliced shallot (optional)
- 1/3 cup fresh dill, chopped
- Fresh black pepper
Dressing (no extra vinegar needed)
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated (optional)
Instructions
- In a bowl, combine cannellini beans, artichokes, Dilly Beans, sun-dried tomatoes, shallot, and dill.
- Whisk olive oil and Dijon (and garlic, if using).
- Toss, then let sit 10 minutes before serving. Finish with black pepper.
Serving Notes
Try adding crumbled feta or shaved parmesan. Maybe include toasted almonds or pine nuts for crunch. Or maybe even a soft-boiled egg.
Shop the Recipe
Use our Dilly Beans for this recipe. Also, try our Extra-Virgin Olive Oil.
