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Cannellini bean salad with leeks and dill.

Herby Cannellini Bean Salad

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  • Author: Alexandra Shytsman
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Ukrainian
  • Diet: Vegan


This Ukrainian-inspired white bean salad is great for speedy dinners and meal prep.


  • 1 small leek, white and light green parts only
  • 2 tablespoons extra virgin olive oil
  • Two 14-ounce cans white beans (like cannellini or great northern)* (see note below)
  • 1/2 cup chopped dill (about 1 small bunch)
  • 1 large garlic clove, grated, crushed, or minced
  • 2 tablespoons Ukrainian unrefined sunflower oil (or extra virgin olive oil)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. Clean the leek: trim the root end and halve the stalk lengthwise. Slice into thin half-moons. (You should have about 2 cups of leeks.) Place in a big bowl of water and swirl the leeks around, separating the layers with your fingers to release all the dirt. Then lift out and place back on the cutting board. (If the water seems really dirty, repeat the process.) Alternatively, use a salad spinner if you have one.
  2. Heat the olive oil in a large skillet over medium heat. Add the leeks. Cook until they’re golden brown, stirring occasionally, 10 to 12 minutes.
  3. Meanwhile, drain the beans in a colander and rinse well under running water.
  4. In a large bowl, combine the beans, dill, garlic, sunflower oil, lemon juice, salt, and pepper.
  5. Add the leeks to the bowl and toss to combine. Set aside to marinate for at least 10 minutes before serving. Taste and adjust the seasonings, if needed.


  • If using home-cooked beans, you’ll need 3 cups cooked beans.


  • Serving Size: 1/6 of the recipe
  • Calories: 175
  • Sodium: 102 mg
  • Fat: 7.2 g
  • Carbohydrates: 20 g
  • Fiber: 6.5 g
  • Protein: 7.6 g