This bright and crunchy salad is a delightful mix of creamy white beans and fresh cucumbers, all tossed with a zesty dill dressing. Perfect for a light lunch or a picnic!
I love how refreshing this dish is, especially in the summer heat. It’s so easy to whip up—just mix, chill, and munch away. Who knew healthy could taste this good? 🌿🥗
Key Ingredients & Substitutions
White Beans: Cannellini or great northern beans work great here. They’re creamy and filling. If you need a substitute, chickpeas can add a nice texture and flavor, or try edamame for a twist!
Cucumber: I love using a standard cucumber for its crunch. If you want something a bit different, try English cucumbers, which are sweeter and have fewer seeds, or even zucchini for a unique texture.
Radishes: They add a peppery bite! If you’re not a fan, you could replace them with thinly sliced bell peppers for crunch or even celery for a milder flavor.
Dill: Fresh dill gives this salad a vibrant taste. If you can’t find it, fresh parsley or chives can also work well, though they offer a milder flavor than dill.
How Do I Get the Flavor Just Right?
The secret to a tasty salad lies in the dressing! Start by whisking together olive oil, lemon juice, vinegar (if using), minced garlic, salt, and pepper to create a balanced flavor. Taste as you go!
- For extra zing, add more lemon juice or a splash of vinegar.
- If it needs depth, a pinch of salt can really bring out the flavors.
- Letting it chill for at least 20 minutes allows the beans and veggies to absorb the dressing for a tastier result.
Easy Dilly White Bean and Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 1 (15 oz) can white beans (such as cannellini or great northern), drained and rinsed
- 1 medium cucumber, thinly sliced
- 3-4 radishes, thinly sliced or julienned
- 2 tbsp fresh dill, finely chopped
- 2 green onions, thinly sliced
For the Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp white wine vinegar (optional)
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 10 minutes to prepare and just 20 minutes to chill. In less than half an hour, you’ll have a refreshing dish ready to enjoy. Perfect for a quick lunch or as a side for dinner!
Step-by-Step Instructions:
1. Combine the Salad Ingredients:
In a large bowl, toss together the drained white beans, sliced cucumber, sliced radishes, chopped dill, and green onions. Make sure everything is evenly distributed for the best flavor!
2. Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, (and white wine vinegar if you’re using it), along with the minced garlic, salt, and pepper. Keep whisking until it’s well blended and emulsified.
3. Mix and Toss:
Pour the dressing over the bean and vegetable mix in the large bowl. Gently toss everything together until all the veggies and beans are coated with that delicious dressing.
4. Taste and Adjust:
Give it a taste! If it needs a little more kick, add a pinch more salt, pepper, or lemon juice until it’s just right for your palate.
5. Chill and Serve:
Place the salad in the fridge and chill for at least 20 minutes. This allows all those flavors to meld beautifully together! Serve it cold or at room temperature—either way, it’s a great dish.
6. Enjoy!
Now you have a lovely, easy-to-make Dilly White Bean and Cucumber Salad that’s perfect as a side or light lunch. Enjoy the crunch and freshness in every bite!
FAQ for Easy Dilly White Bean and Cucumber Salad
Can I Use Dried Beans Instead of Canned?
Absolutely! If using dried beans, soak and cook them in advance until tender. You’ll need about 1.5 cups of cooked beans to replace one can. Just let them cool before adding to the salad!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. The salad is best enjoyed within 2-3 days. Just note that the cucumbers might lose some crunch over time, but the flavor will still be delicious!
Can This Salad Be Made in Advance?
Definitely! You can prepare the salad a day ahead. Just keep it covered in the fridge. This allows the flavors to meld even more, making it taste fantastic when you’re ready to serve!
What Can I Serve with This Salad?
This salad is versatile! It pairs wonderfully with grilled chicken, fish, or can be served alongside sandwiches. It also makes a fantastic filling for wraps or a topping for avocado toast. Enjoy!
