Last summer, my youngest refused to eat cucumbers. Then I made this Dilly White Bean Cucumber Salad, and she asked for seconds. Now it’s our go-to side dish for potlucks, picnics, and quick weeknight dinners.
This Dilly White Bean Cucumber Salad comes together in minutes, and it’s packed with fresh flavor. Honestly, this Dilly White Bean Cucumber Salad saves me on busy days. If you need a no-fuss salad, this Dilly White Bean Cucumber Salad is the answer.
Even my picky eaters love this Dilly White Bean Cucumber Salad. Trust me, this Dilly White Bean Cucumber Salad will win your family over, too.
WHY YOU’LL LOVE THIS DILLY WHITE BEAN CUCUMBER SALAD
First, this Dilly White Bean Cucumber Salad needs just a few pantry staples. It’s creamy, crunchy, and tangy all at once. Second, the Dilly White Bean Cucumber Salad keeps well, so you can make it ahead.
Plus, this Dilly White Bean Cucumber Salad is budget-friendly and filling. You’ll love how fast this Dilly White Bean Cucumber Salad comes together.
INGREDIENTS YOU’LL NEED
| Ingredient | Amount |
|---|---|
| Canned white beans, rinsed | 2 cans (15 oz each) |
| English cucumber, diced | 1 large |
| Fresh dill, chopped | 1/4 cup |
| Red onion, finely sliced | 1/4 cup |
| Olive oil | 3 tbsp |
| Lemon juice | 2 tbsp |
| Dijon mustard | 1 tsp |
| Salt and pepper | To taste |
SUBSTITUTIONS & VARIATIONS
Therefore, feel free to swap ingredients in this Dilly White Bean Cucumber Salad. Use cannellini beans if you like. Add feta to make this Dilly White Bean Cucumber Salad extra creamy.
For a vegan version of the Dilly White Bean Cucumber Salad, skip the cheese and use maple syrup instead of honey. You can also add cherry tomatoes to this Dilly White Bean Cucumber Salad.
STEP-BY-STEP INSTRUCTIONS
- First, rinse the white beans well.
- Then, dice the cucumber and slice the onion.
- Next, whisk olive oil, lemon juice, mustard, salt, and pepper.
- After that, toss beans, cucumber, onion, and dill together.
- Finally, pour the dressing over the Dilly White Bean Cucumber Salad and stir gently.
- Chill the Dilly White Bean Cucumber Salad for 10 minutes, then serve.
PRO TIPS FOR SUCCESS
Always use fresh dill for the best flavor in this Dilly White Bean Cucumber Salad. Also, rinse your beans thoroughly to remove extra sodium. Additionally, salt the Dilly White Bean Cucumber Salad just before serving to keep the cucumber crisp. Moreover, make this Dilly White Bean Cucumber Salad ahead and store it covered.
STORAGE & REHEATING TIPS
Consequently, this Dilly White Bean Cucumber Salad stores beautifully. Keep it in an airtight container for up to 3 days. However, do not freeze this Dilly White Bean Cucumber Salad. You don’t need to reheat it because this Dilly White Bean Cucumber Salad tastes best cold.
WHAT TO SERVE WITH THIS RECIPE
Therefore, serve this Dilly White Bean Cucumber Salad with grilled chicken. It also pairs well with burgers, sandwiches, or roasted veggies. Consequently, this Dilly White Bean Cucumber Salad fits any summer table.
FAQS
Can I make this Dilly White Bean Cucumber Salad ahead?
Yes, make the Dilly White Bean Cucumber Salad up to one day ahead and store it chilled.
Can I use dried beans for this Dilly White Bean Cucumber Salad?
Absolutely, cook dried beans first and cool them before making the Dilly White Bean Cucumber Salad.
Is this Dilly White Bean Cucumber Salad gluten-free?
Yes, this Dilly White Bean Cucumber Salad is naturally gluten-free.
NUTRITION INFORMATION (PER SERVING)
| Calories | 210 |
|---|---|
| Protein | 8g |
| Carbs | 24g |
| Fat | 10g |
Dilly White Bean Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Gluten-free, Vegetarian
Description
A quick, no-fuss Dilly White Bean Cucumber Salad made with canned white beans, English cucumber, fresh dill, red onion, and a tangy lemon-Dijon dressing. It’s creamy, crunchy, and tangy all at once, budget-friendly, filling, and perfect for potlucks, picnics, and busy weeknight dinners. It keeps well and tastes best served cold.
Ingredients
- Canned white beans, rinsed – 2 cans (15 oz each)
- English cucumber, diced – 1 large
- Fresh dill, chopped – 1/4 cup
- Red onion, finely sliced – 1/4 cup
- Olive oil – 3 tbsp
- Lemon juice – 2 tbsp
- Dijon mustard – 1 tsp
- Salt and pepper – To taste
Instructions
- 1. Rinse the white beans well.
- 2. Dice the cucumber and slice the onion.
- 3. Whisk olive oil, lemon juice, mustard, salt, and pepper.
- 4. Toss beans, cucumber, onion, and dill together.
- 5. Pour the dressing over the salad and stir gently.
- 6. Chill the salad for 10 minutes, then serve.
Notes
Use fresh dill for the best flavor.
Rinse beans thoroughly to remove extra sodium.
Salt just before serving to keep the cucumber crisp.
Make ahead and store covered; keeps in an airtight container up to 3 days.
Do not freeze. Serve cold; no reheating needed.
Substitutions: cannellini beans work well; add feta for extra creaminess; for vegan, skip cheese and use maple syrup instead of honey; cherry tomatoes are a good addition.
Serve with grilled chicken, burgers, sandwiches, or roasted veggies.
Make up to one day ahead and store chilled.
Dried beans can be used if cooked and cooled first.
Naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: dilly white bean cucumber salad, white bean salad, cucumber dill salad, no-cook side dish, potluck salad, picnic salad, quick weeknight side, vegetarian salad, gluten-free salad