The fresh flavors in this Lemon Dill Navy Bean Salad recipe make for a light and fresh dish perfect for a hot summer day. Creamy navy beans dressed with bright lemon and the lightly sweet tang of dill make this salad supremely satisfying.


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 Dill stir-in paste

1 teaspoon salt


Combine the beans, celery, and onions in a large salad bowl. Whisk together the lemon juice, olive oil, dill, and salt in a small bowl.

Pour the dressing over the salad and stir gently to combine.

Refrigerate the finished salad for 4 hours up to overnight.


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


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