1 Can Organic Cannellini White Kidney beans (15.5 Ounces) 
1 Lemon
1 TBSP Olive Oil
Fresh Dill 
Salt & Pepper

Easy recipes are a must have.  I love to eat light and healthy, but for many of us time isn’t always on our side when it comes to making dinner from scratch. It helps knowing there are go-to dishes you can prepare the night before or earlier in the day.  This recipe is super simple and is something I prepare quite often in 3 easy steps! 

1: Start by rinsing your beans, put them on a plate and let them dry.

I also always have good quality canned food on hand, like organic canned beans, because let’s face it, who really has time on a regular basis to soak beans the night before you plan to cook them! That’s quite cumbersome and a big commitment for wanting to make a simple bean salad.   

2:  Squeeze the juice from your one lemon into a separate bowl and then add a single tablespoon of olive oil, a little salt and pepper to taste and as much or as little fresh dill as you prefer.  

I always have certain fresh herbs on hand because they grow in my garden and dill is one of them.  I find that many of my friends who live in areas where it is too cold to maintain an herb garden year-round, or live in an apartment with no outdoor space, keep small potted fresh herbs in their kitchen windows.

3:  Add your beans to the bowl, give it a stir and your bean salad is ready.



Vegan, vegetarian, gluten free, diary free, keto, paleo, side dish.  

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