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