Description
This Dilly White Bean Cucumber Salad offers a fresh, crunchy twist perfect for a light lunch or side dish. Creamy white beans combine with crisp cucumbers, peppery radishes, and fresh dill, all tossed in a tangy lemon-Dijon dressing. It’s a refreshing, protein-packed salad bursting with vibrant flavors and textures, ideal for warm days or as a simple, healthy meal.
Ingredients
Scale
Dressing
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- Black pepper, to taste
Salad
- 2 cans (15 ounces each) white beans, rinsed and drained
- 2 Persian cucumbers, thinly sliced (or 1/2 large cucumber)
- 5-7 radishes, cut into matchsticks
- 0.75 ounces fresh dill, stems removed and finely chopped
- 2 green onions (green and white parts), thinly sliced
Instructions
- Prep the Salad Ingredients: Begin by rinsing and draining the canned white beans to remove excess sodium and liquid. Thinly slice the Persian cucumbers (or half a large cucumber), cut the radishes into matchsticks, finely chop the dill removing the stems, and thinly slice both green and white parts of the green onions.
- Make the Dressing: In a large bowl, combine the minced garlic, lemon juice, extra virgin olive oil, Dijon mustard, salt, and black pepper. Stir vigorously until the mixture is smooth and the flavors meld together, creating a fragrant and bright dressing base.
- Toss Beans with Dressing: Add the rinsed white beans into the bowl with the dressing. Gently fold them in to coat the beans evenly while keeping them intact to maintain their creamy texture and visual appeal.
- Add Fresh Vegetables and Herbs: Incorporate the sliced cucumbers, matchstick radishes, chopped dill, and sliced green onions into the bean and dressing mixture. Toss gently to combine all ingredients without bruising the delicate vegetables and herbs, ensuring a balanced distribution of flavors.
- Optional Garnish and Serve: For an extra fresh finishing touch, sprinkle additional chopped dill or a small amount of lemon zest on top before serving. This enhances the aroma and brightness of the salad. Chill slightly or serve immediately for a crisp, refreshing salad experience.
Notes
- This salad is best served fresh but can be chilled in the refrigerator for up to 24 hours.
- Use Persian cucumbers if possible for thinner skins and fewer seeds, but regular cucumbers can be substituted after peeling.
- Rinsing canned beans helps reduce sodium content and improves texture.
- Adjust salt and pepper levels to taste, especially if using salted beans.
- For a vegan diet, this recipe is already suitable as-is.
- Adding lemon zest adds brightness but is optional.
