This salad is super speedy and features your canned dilly beans. What did I do before dilly beans? While I’m not into bloody marys, I do love to eat these as pickles!
They’re even better when paired in a bean salad that features their crunch and kick. Oooh — that sounds like football doesn’t it? The Super Bowl is on as I write this. . .
Rinse and drain 3 cans of different beans. I used lima beans, black beans and garbanzo beans. Use your favorites, but think about varying the colors. Then add 1 pint jar of dilly beans, cut into 1 inch segments. (For more dilliness, you can add another jar). Also, reserve 1/2 cup of the brine from the dilly beans and mix that in with all the drained beans.
Mix all together. Add in 3/4 cup bottled Italian dressing, or make your own dressing with:
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup water
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons herbes de provence
1/2 teaspoon garlic powder
Blend all together.
Let sit and marinate at room temperature for at least one hour. Then serve or chill until serving. This lasts a while in the fridge. The crunch and spiciness of the dilly beans adds to the texture and punch of the salad. The longer you marinate, the more the beans will pick up the flavor.
You can make this a day ahead if you want.
Very simple and easy! But unlike any other bean salad! Because it’s really dilly . . .