Quick and Easy Lemon and Dill Bean Salad

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If you are in a pinch for a quick recipe—we’ve got you covered! Using either pre-cooked beans or canned beans without any added sugars or sauces will save you boat loads of time. This recipe is simple —and you can customize the salad to your taste preferences by adding in additional ingredients or adjusting ratios of seasonings.

Serving Suggestions:

  • Use it as a side dish on it’s own
  • Toss it into some greens
  • Add in some avocado, blueberries, and/ or walnuts
  • Mix it into cooked quinoa or pair it with roasted sweet potatoes


Recipe originally from: Moxie Dietitian



  • 3 cups of already cooked beans (equal to 2- 15.5 oz cans) * garbanzo, kidney, and/or cannellini beans all work great
  • 1 medium tomato (diced)
  • 1 medium yellow onion (chopped)
  • 4 celery ribs (chopped)
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice
  • cilantro, dill, and pepper (all to taste)

Optional Ingredients

  • 8- 10 cups Greens of your choice (Spinach, arugula, kale)
  • 1 cup broccoli (chopped)
  • 1/2 – 1 cup blueberries
  • 1 large avocado (diced)
  • 1/2 cup walnuts (chopped)


  1. In a bowl, mix together all of the ingredients. If you are using the canned beans, rinse the brine off of them prior to mixing it into the dish. You may leave a little of the brine to help make it saucier.
  2. Load on the cilantro and dill to taste preference!
  3. If using the avocado, blueberries, walnuts, and greens, put these into a bowl and toss in the bean mixture.

Makes enough for about 4-6 people