Dill Pickle Salad


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 72.5
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 635.7 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.1 g

View full nutritional breakdown of Dill Pickle Salad calories by ingredient


Introduction

My son and I have liked pickle salads for years! It's a nice way to introduce more salad ingredients to pickier kids--since most kids like pickles! (It's higher in sodium than most salads though--be careful if watching sodium) My son and I have liked pickle salads for years! It's a nice way to introduce more salad ingredients to pickier kids--since most kids like pickles! (It's higher in sodium than most salads though--be careful if watching sodium)
Number of Servings: 7

Ingredients

    3/4 c diced dill pickle (Clausen's is our fave)
    1/2 c diced raw onion
    1 can of red kidney beans (rinsed and well drained)
    10 green olives with pimento sliced
    1 teaspoon olive oil
    1 tablesoon balsamic vinegar
    black pepper to taste

Directions

Add diced pickles, onions, and olives to rinsed and well-drained red kidney beans to bowl. Add olive oil and vinegar and mix gently to not break beans. Add pepper to taste. Cover and refrigerate for 30 minutes.

Number of Servings: 7

Recipe submitted by SparkPeople user MOVEITGRACE.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    I hate to be one of those people who rate the recipe even though I didn't follow it 100%, but it deserves some sort of positive review! Due to simply not having the ingredients, I used garbanzo beans, and red wine vinegar with 1/2 tsp of sugar instead of their respective ingredients. Great flavors! - 5/31/11