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4.5 from 2 votes

White Bean Salad with Dill and Celery

This white bean salad recipe has gotten me out of hot water plenty of times! It takes less than ten minutes to get it on your table and it is full of fresh herby, zingy flavour and crunch.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Greek
Keyword: Easy
Servings: 4 as a side
Calories: 332kcal


For the salad…

  • 2 tins white / cannellini beans (400 grams each)
  • 400 grams celery stalks (approximately 4 medium, 2 cups diced)
  • 2 green onions (approximately 50 grams, ½ cup sliced)
  • ¼ cup dill leaves (chopped finely)

For the vinaigrette…

  • cup olive oil
  • ¼ cup lemon juice
  • 1 tbsps poppy seeds
  • 1 garlic clove, minced (optional)

For the garnish…

  • ½ teaspoon Paprika


To make your salad...

  • Wash the cannellini beans in a colander and drain well, transfer to a large mixing bowl.
  • Wash your celery well, chop off the white bottom end and any damaged leaves then peel the strings either by hand or by using a y-peeler. Cut into a small dice then add to your bowl.
  • Trim your green onion and thinly slice. and thinly slice. Add to your bowl.
  • Wash the dill leaves, shake to remove excess water and pat dry the chop finely. Add to your bowl.

To make your vinaigrette...

  • Place all the dressing ingredients in a glass jar and shake until emulsified.

Putting it all together...

  • Pour your viniagrette over the incredients in your mixing bowl, season with salt and pepper, pour the dressing over the salad and toss until well combined. Taste the salad and adjust seasonings according to your taste.
  • Arrange in a salad platter, scatter with the paprika to garnish and serve.


Calories: 332kcal | Carbohydrates: 31g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Sodium: 90mg | Potassium: 875mg | Fiber: 8g | Sugar: 3g | Vitamin A: 859IU | Vitamin C: 13mg | Calcium: 170mg | Iron: 4mg