Short Description

A refreshing, crisp, and creamy salad combining white beans, cucumber, radishes, dill, and green onions, all tossed in a bright lemon-garlic vinaigrette. Quick to prepare and perfect for picnics, lunches, or light dinners.

Why You’ll Love This Recipe

This salad blends creamy beans with crunchy veggies and fragrant dill, dressed in a tangy, garlicky vinaigrette. It’s vegan-friendly but still rich and satisfying, and it comes together in minutes—a breeze for any meal. Flavors meld beautifully whether served immediately or after a short chill in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 garlic clove, minced
Juice of 1 small lemon (about 2 tablespoons)
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
½ teaspoon salt
Black pepper, to taste
2 (15-ounce) cans white beans (Great Northern, cannellini, or navy), rinsed and drained
2 Persian cucumbers, thinly sliced (or ½ a large cucumber)
5–7 radishes, cut into matchsticks
¾ ounce fresh dill, stems removed and finely chopped
2 green onions, green and white parts thinly sliced

Directions

Make the Vinaigrette
In a small bowl, whisk together garlic, lemon juice, olive oil, Dijon mustard, salt, and pepper. Let sit for 5 minutes to mellow the garlic.
Prepare the Salad
In a large bowl, combine the beans, cucumber, radishes, dill, and green onions.
Combine and Mix
Add the vinaigrette to the bowl and mix well until everything is evenly coated. Adjust salt and pepper to taste if needed.
Serve or Chill
Serve immediately or refrigerate for 15 to 30 minutes to let the flavors meld. Leftovers can be stored in the fridge for up to 5 days.

Servings And Timing

Serves: 2
Prep Time: 10 minutes
Total Time: 15–18 minutes

Variations

Oil-Free Option: Substitute the olive oil with 2 tablespoons of runny tahini. Thin with 1–2 tablespoons of water if needed.
Different Beans: Try cannellini or navy beans. Chickpeas also work, though they are less creamy.
Add-Ins: Include sliced cherry tomatoes, red onion, or capers for extra flavor and texture.
Herb Swap: Use fresh parsley or basil if dill isn’t available.
Creamier Dressing: Mix in a spoonful of yogurt or vegan mayo for extra richness.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 5 days. This salad is best served chilled. Do not freeze, as the cucumbers and radishes will lose their texture.

FAQs

1. How Long Can I Make This Ahead?

You can make it up to 2 days ahead. Chilling enhances the flavor blend.

2. Can I Cook My Own Beans Instead Of Using Canned?

Yes. Soak dried beans overnight and cook until soft. Make sure they are completely cooled before using.

3. Can I Use Dried Dill?

You can use dried dill, but fresh dill provides a more vibrant flavor. Use sparingly and taste as you go.

4. What Can I Use If I Don’t Have Persian Cucumbers?

Use half a large English cucumber, peeled if preferred.

5. Is This Recipe Spicy?

No, it’s mild. You can add crushed red pepper flakes or more black pepper for heat.

6. Can I Make This Oil-Free?

Yes. Use tahini in place of olive oil and thin with water as needed.

7. Can I Add Protein Like Chicken Or Cheese?

Absolutely. Add grilled chicken, tuna, shrimp, or a handful of crumbled feta for a protein boost.

8. What Does This Salad Pair Well With?

It’s perfect with grilled meats, sandwiches, pasta, or as part of a picnic or potluck spread.

9. Will The Cucumbers Get Soggy?

They may soften slightly but still taste great. Store tightly sealed to maintain freshness.

10. Can I Freeze This Salad?

No, freezing is not recommended as the texture of cucumbers and radishes will be compromised.

Conclusion

This Dilly White Bean Cucumber Salad is the ideal blend of creamy, crunchy, fresh, and tangy. It’s fast to make, easy to store, and perfect for any occasion—from casual lunches to elegant sides. Simple, healthy, and full of flavor, it’s a salad you’ll want to make again and again.

Ezabella