White Bean, Lemon & Dill Salad Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Nut-free option
Easy peasy
Super quick
Salads
No leaves required for this hearty, filling salad. It takes genuinely no more than 10 minutes to whip up, looks gorgeous, and tastes incredible with pops of fresh dill and toasted sesame seeds.
You will need
Serves 2
- 2 x 400g can white beans, drained and rinsed
- 1 Lebanese cucumber
- 1/4 cup sesame seeds
- 1/2 cup green olives, cut in half
Dressing
- 2 tablespoons extra virgin olive oil
- 1 lemon, zest and juice
- 1 small pack (15g) fresh dill
- 1 teaspoon dijon mustard
Recipe: Panacea's Pantry
Directions
-
Step 1
Dry roast sesame seeds by placing into a frypan over low heat (do not add oil). Toast for 3–4 minutes, tossing regularly until fragrant and golden brown. Set aside to cool.
-
Step 2
Drain white beans and rinse well. Cut cucumber in half lengthways and then slice into thin half circles. Place white beans, cucumber and olives into a medium serving bowl.
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Step 3
Pick the leaves off the dill and roughly chop, adding to the serving bowl.
-
Step 4
Mix all of the dressing ingredients in a small bowl until uniform then add to the salad along with the cooled sesame seeds. Add a few cracks of salt and pepper and toss well.
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Step 5
Serve immediately. Enjoy!
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Recipe: Panacea's Pantry
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