White Bean Salad is super simple to make, extremely flavorful, with a dressing thats tangy and slightly sweet with a fresh pop of dill!A 15-Minute Prep Side DishWhite Bean Salad is a fun and different side perfect for a potluck. I feel like everyone is a little obsessed, in a good way, about getting their fiber in and beans are really having their moment! If youre all about a new way to use your beans and get that fiber in, this White Bean Salad is a recipe you need to try. Frequently Asked Questions:Can I use different beans? Mix it up and use whatever beans you like! What else can I add to this Bean Salad? You can also add corn, fire-roasted corn, drained Rotel, or even drained green chiles for a kick. I think some diced tomatoes would be really good in here or some cheese like crumbled feta cheese. Can I make White Bean Salad ahead of time? This is best served cold, making this a perfect make-ahead salad. Can I use dried herbs instead? Dried herbs could be used for sure. Fresh would probably taste best here, but, sometimes you just want to make the food and not have to go to the store just for dill or another herb. Herbs de Provence would probably be a really good dried herb here as well! So, 2 Tablespoons Fresh Dill can be swapped out for 2 Teaspoons Dried Dill. How do I store White Bean Salad? Keep leftover salad in the fridge for up to 5 days, I do not recommend freezing. Ingredients Needed: (See Recipe Card Below For The Full Recipe)cannellini beansolive oilwhite vinegargranulated sugardijon mustardfresh chopped dill if you dont like dill, you could use tarragon or parsley or basil or maybe even some chives.If you need to use dried dill you can, youll need about 2 teaspoons of dried dill.black peppergarlic powderkosher saltgreen bell peppermedium red onionHow To Make White Bean SaladDrain and rinse the cans of beans under cold water. In a large bowl, whisk together the vinegar, sugar, Dijon, dill, pepper, garlic powder, and salt.Add the well-drained beans, bell pepper, and onions. Stir well to combine in the dressing.Chill for at least 2 hours until cold. Before serving each portion, give it a good stir, as the dressing will settle at the bottom.Craving More Recipes?Black Eyed Pea SaladPea SaladCreamy Cucumber SaladCreamy Dill Potato SaladBroccoli Cauliflower Salad PrintWhite Bean SaladWhite beans with a dill dressing mixture. Course Appetizer, Side DishCuisine AmericanPrep Time 15 minutes minutesChill Time 2 hours hoursServings 12Calories 267kcalAuthor Brandie SkibinskiIngredients6 cans cannellini beans 15.5 ounce cans, rinsed and well drained cup olive oil cup white vinegar cup granulated sugar2 Tablespoons dijon mustard2 Tablespoons fresh chopped dill teaspoon black pepper teaspoon garlic powder teaspoon kosher salt1 green bell pepper finely chopped medium red onion finely choppedInstructionsDrain and rinse the 6 cans cannellini beans under cold water.In a large bowl, whisk together the 1/2 cup white vinegar, 1/3 cup granulated sugar, 2 Tablespoons dijon mustard, 2 Tablespoons fresh chopped dill, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon kosher salt. Add the well-drained beans, 1 green bell pepper, and medium red onion. Stir well to combine in the dressing. Chill for at least 2 hours until cold.Before serving each portion, give it a good stir, as the dressing will settle at the bottom. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 267kcal | Carbohydrates: 40g | Protein: 13g | Fat: 9g | Sodium: 597mg | Fiber: 11g | Sugar: 6g