President (Ladybird) Johnson Dill Bean Salad
Created by Dee Ben on May 22, 2026
- Servings: 8
- Prep Time: 1d
- Cook Time: 5m
- Recipe #45809
Ingredients
- 16 ounces green beans, frozen
- 15 ounces garbanzo beans, drained, rinsed (1 can)
- 15 ounces kidney beans, drained, rinsed (1 can)
- 15 ounces black eyed peas, drained, rinsed (1 can)
- 1 cup grape tomatoes, halved
- 1 jalapeño, seeded, minced
- 1 French shallot, minced
- 1 green onion, minced
- 2 garlic cloves, minced
- Dressing
- 1/4 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons dill, fresh, minced
- 1/16 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, to taste
How to Make
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Step 1: Blanch green beans for 3 minutes..
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Step 2: Drain and rinse all the canned beans with green beans water.
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Step 3: In a large mixing bowl, combine the blanched green beans, garbanzo beans, kidney beans, tomatoes, jalapeño, shallot, green onion and garlic.
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Step 4: Toss gently.
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Step 5: In a separate small bowl, whisk together the mayonnaise, white wine vinegar, dill, and cayenne pepper.
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Step 6: Pour the dressing over the bean mixture and toss until everything is evenly coated.
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Step 7: Season with salt and pepper to taste.
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Step 8: Cover and chill in the refrigerator for at least 4 hours (overnight) so the flavors can blend.
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Step 9: Serve cold.
Nutritional Facts
- Serving Size: 1 (194 g)
- Calories 215.7
- Total Fat - 2.5 g
- Saturated Fat - 0.4 g
- Cholesterol - 1.9 mg
- Sodium - 375.7 mg
- Total Carbohydrate - 42.5 g
- Dietary Fiber - 10.4 g
- Sugars - 2.7 g
- Protein - 9.4 g
- Calcium - 109.8 mg
- Iron - 4 mg
- Vitamin C - 13.3 mg
- Thiamin - 0.2 mg