Description

A refreshing, crisp, and creamy salad combining white beans, cucumber, radishes, dill, and green onions, all tossed in a bright lemon-garlic vinaigrette. Perfect for quick meals and picnics.

Ingredients

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, rinsed and drained

2 Persian cucumbers, thinly sliced

5–7 radishes, cut into matchsticks

¾ ounce fresh dill, finely chopped

2 green onions, thinly sliced

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Instructions

In a small bowl, whisk together garlic, lemon juice, olive oil, Dijon mustard, salt, and pepper. Let sit for 5 minutes.
In a large bowl, combine beans, cucumber, radishes, dill, and green onions.
Add vinaigrette and mix until evenly coated. Adjust seasoning to taste.
Serve immediately or chill for 15 to 30 minutes. Store leftovers in fridge up to 5 days.

Notes

Use tahini instead of olive oil for an oil-free version.
Chickpeas can replace white beans for a different texture.
Add cherry tomatoes or red onion for variation.
Fresh herbs like parsley or basil can substitute dill.
Store salad chilled; do not freeze.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 420mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 9g
Protein: 13g
Cholesterol: 0mg