This is one of my favorites! I love adding this as a side with a sandwich for lunch as an alternative to chips.
Though I do love chips, don’t get me wrong. Especially kettle chips. I have a whole system where kettle chips are concerned – I eat the flat ones and small pieces first and save the folded ones for last. The more folds the better!
But we’re not here to talk about chips. We’re here to talk about beans. (the musical fruit <– couldn’t resist 🙂 tee hee )
But why beans?
The main reason is fiber!
Why is Fiber Good for You?
- Fiber adds bulk to your meals and can slow down digestion, can moderate potential spikes in your blood sugar when digesting meals, and can make meals more satisfying.
- Fiber can lower your blood cholesterol levels. Soluble fiber found in beans and oats (among other foods) can pull in tiny cholesterol particles and keep your body from absorbing them, which in turn can lower the cholesterol level in your body.
- Fiber aids in digestion and basically keeps your insides healthy. Insoluble fiber is the kind that your body cannot digest. When you eat it, it can act like a brush to help food move through your body as you digest it.
And this is one more reason I love this salad to round out lunch because it helps keep me satisfied longer than chips would. That’s because of the fiber.
This bean salad has more flavor than chips too – I can’t get enough of the dill and tomatoes combination here. If you’re looking to add more veggies to your meals, this bean salad is for you!
This would be perfect to bring to a picnic or tailgate too — you can make it ahead of time and let it sit in the fridge overnight. As with most salads of this type, it’s better the next day, or at least when it’s had enough time to let the flavors come together.
How To Make White Bean and Tomato Salad with Dill
- Begin by making the dressing by whisking together lemon juice, balsamic vinegar, salt and pepper in a large bowl.
- To this bowl, add in drained and rinsed beans.
- Next, chop and add in onion, dill, and garlic
- Mix until combined
- Store in the fridge – this salad is great once it has had time to let the flavors settle in together, so even make it overnight for the next day
For a fresh and filling side dish, I don’t think it gets any better than this. Inspired by a recipe from Bon Appetit and have been making it for years – it’s definitely a keeper. Enjoy!
White Bean and Tomato Salad with Dill
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 8 servings 1x
- Category: salad
- Method: no bake
- Cuisine: salads
Description
A fresh and delicious salad made with white beans, tomato and dill in a light vinaigrette dressing. Enjoy this bean salad as a side dish with sandwiches, or even as a fiber filled snack.
Ingredients
- 3 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 4 Tbsp olive oil
- 1/2 tsp salt, then to taste
- fresh ground pepper (I usually add in about 5-6 twists from the pepper grinder)
- 2 15-ounce cans white beans (cannellini or great northern), rinsed and drained
- 1 package cherry or grape tomatoes, halved
- 2/3 cup diced red onion
- 1/4 cup fresh dill, chopped
- 2 garlic cloves, minced
Instructions
- Combine lemon juice, balsamic, olive oil, salt, and pepper in a large bowl. Whisk to combine.
- Add remaining ingredients, and stir to combine.
- Cover. Let sit at least 30 minutes in the refrigerator for flavors to combine, or longer for more flavor.
Notes
Make this overnight to serve the next day – extra time lets the flavors come together for extra deliciousness!
Nutrition
- Serving Size: about 1/2 cup
- Calories: 231
- Sugar: 3 g
- Sodium: 212 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 8.5 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: salad, bean salad, white bean salad, white bean salad with tomatoes and dill, dill, grape tomatoes, red onion, balsamic vinegar, lemon juice, vinaigrette dressing, sides, vegetarian, vegan, healthy recipes, easy recipes
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