Dilled Bean Salad

"Cooking a La Heart” proves you don’t have to have bland food to eat a healthy diet.  We like relish-type salads like this one, and the combination very good.  The lime juice and dill made this salad.    If you can your own beans like I do; this is another good way to use them.    Fiber, vitamins and minerals, good taste…who cares if you are dieting?           
                            Dilled Bean Salad
  16      Ounces  Canned Navy Beans -- drained
  1        Large  Carrot -- shredded
  1        Each  Green Onion -- finely sliced
  2        Tablespoons  Fresh Lime Juice
  1        Tablespoon  Salad Oil
  2        Teaspoons  Fresh Dill -- chopped
     ½    Teaspoon  Sugar
            Pepper -- to taste
            Lettuce Leaves -- red tipped if possible
In a medium bowl, combine all but lettuce.  Cover and refrigerate until well chilled.
Line 6 salad plates with lettuce leaves; spoon bean salad on top.
6 servings
Per Serving: 114 Calories; 3g Fat (20.0% calories from fat); 6g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 343mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


  1. Ah, lovely lime. Lime on watermelon with mint, lime in tuna salad, lime in water for good health. Lime is unsung flavor. Mrs. C

  2. I am going to try this recipe - I am always looking for ways to use beans. You mention that you use home canned beans for this recipe. I searched your site and couldn't find that recipe. I had a HORRIBLE experience trying to can beans for the first time - the Ball Blue Book gives incorrect instructions - so I've been a little nervous about trying it again. Could you do a post on how you can beans?

    1. Tracy,
      I use the instructions here:

      Similar to canning bean soup, without the extras, except I cook 30 minutes instead of 1 hour before canning, after letting them soak overnight. I don't use the cooking water for canning, I use fresh hot water - makes less starch in the jar, I think.
      I know folks who can them without re-hydrating and cooking first - I haven't had good luck that way.
      Seems like that's a good way to get a bean-brick in your jar.
      A 3 pound bag will do 8-9 pint jars. Be sure to use your pressure canner, 1" headspace, and can the same time as meat - 1 hr 15 minutes at 10# for pints at 1000' altitude.

  3. Tracy
    I don't can beans myself, but I wonder what type of bean you were using. I know that Sue uses navy beans not great northerns. Great Northerns will get mushy just cooking for bean soup. I always use navy beans myself. You might want to try canning the beans in pint jars and canning just after soaking and not cooking first.The Clemson.edu web site has good basic canning directions and I have found that they are very accurate and up to date. Good luck if you try again.


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