If you’re searching for a salad that manages to be hearty, ultra-refreshing, and positively bursting with vibrant flavor, you’ll absolutely adore this Dilly White Bean Cucumber Salad. Creamy beans and crunchy cucumbers get tossed with loads of fresh dill and a lemony vinaigrette—making this a go-to side, picnic dish, or light lunch that tastes like pure summer in a bowl.
Why You’ll Love This Recipe
- Super Fresh & Bright: Every bite is packed with crisp cucumber, tangy lemon, and a garden’s worth of aromatic dill.
- Protein-Packed But Light: Creamy white beans add satisfying plant-based protein, making this a truly filling salad—no greens required!
- Make-Ahead Friendly: The flavors get even better as the Dilly White Bean Cucumber Salad sits, making it perfect for meal prep or parties.
- Minimal Effort, Maximum Flavor: Just toss everything together—no fancy techniques or hard-to-find ingredients, yet the final result feels so special.
Ingredients You’ll Need
This Dilly White Bean Cucumber Salad comes together with a handful of simple, wholesome ingredients that each bring their own magic: creaminess, crunch, color, and a burst of herbal freshness. Here’s what you’ll need and why each one is essential:
- White Beans (cannellini, navy or Great Northern): Their creamy texture and mild flavor are the perfect backdrop for all the zippy, bright ingredients.
- Persian Cucumbers: Ultra crisp and sweet, with delicate skin so you don’t have to peel—substitute with English cucumber for similar results.
- Radishes: Cut into matchsticks for a peppery crunch and a pop of beautiful pink.
- Fresh Dill: The absolute star—dill’s signature flavor takes this salad into truly refreshing territory.
- Green Onions: Both white and green parts add a gentle bite and color.
- Garlic: Finely minced and mellowed in lemon juice for a subtle background note.
- Lemon Juice: Adds tang and brightness, perfectly balancing the richness of the beans and olive oil.
- Extra Virgin Olive Oil: Lends fruity richness and helps marry all the flavors together.
- Dijon Mustard: For just a touch of sharpness and body in the dressing.
- Salt & Black Pepper: Essential for seasoning and making all the fresh flavors pop.
Variations
One of my favorite things about this Dilly White Bean Cucumber Salad is how easily it adapts to whatever you have on hand, your mood, or your dietary needs. Don’t be afraid to get creative—the basics are so flexible!
- Add Cheese: Crumbled feta or cubes of mozzarella make a creamy, tangy twist that pairs perfectly with dill and cucumber.
- Make It Vegan: The recipe as written is already plant-based and dairy-free—just be sure to confirm your Dijon mustard is vegan if needed.
- Try Different Herbs: Swap or add in fresh chives, parsley, or a touch of mint for new layers of flavor.
- Extra Veggies: Toss in halved cherry tomatoes or sweet corn kernels for more color, juicy freshness, and nutrients.
How to Make Dilly White Bean Cucumber Salad
Step 1: Make the Lemony Vinaigrette
In a small bowl, whisk together the minced garlic, fresh lemon juice, olive oil, Dijon mustard, salt, and cracked black pepper. Let this mixture hang out for about five minutes—this takes away the sharpness of the raw garlic and lets the flavors meld beautifully.
Step 2: Chop & Prepare the Fresh Ingredients
As your vinaigrette mellows, prep the veggies: rinse and drain the beans well, slice your cucumbers paper-thin, cut the radishes into matchsticks, and thinly slice the green onions. Don’t forget to chop the fresh dill—it’s essential for that signature flavor in this Dilly White Bean Cucumber Salad.
Step 3: Mix Everything Together
In a large serving bowl, add the beans, cucumbers, radish matchsticks, green onions, and loads of dill. Pour the vinaigrette over everything, then gently toss until all the veggies and beans are glossy and evenly coated. Taste and adjust seasoning, adding a pinch more salt or a crack of pepper if needed.
Step 4: Chill & Serve
You can serve the Dilly White Bean Cucumber Salad immediately for bright, just-made flavors—or cover and refrigerate for 15–30 minutes to let the dill and lemon work their magic together. The salad becomes even more delicious as it chills!
Pro Tips for Making Dilly White Bean Cucumber Salad
- Choose the Right Beans: For the creamiest result, use canned beans that are whole and not mushy—gently rinse and drain them to remove any can liquid taste.
- Crisp is Key: Aim to slice your cucumbers as thin as possible (a mandolin works wonders!) to get that refreshing snap in every mouthful.
- Let It Mellow: If you have time, make the salad up to an hour in advance—this allows the dill, lemon, and mustard to infuse everything with even more flavor.
- Herb Tip: Be generous with the dill! If you absolutely love its flavor, toss in even more than called for—this is truly a case of “the more, the merrier.”
How to Serve Dilly White Bean Cucumber Salad
Garnishes
This salad is gorgeous on its own, but it becomes extra special with a few finishing touches: try a sprinkle of flaky sea salt, a little extra fresh dill, a swirl of olive oil, or, for a pretty pop of color, more thinly sliced radishes fanned over the top.
Side Dishes
Dilly White Bean Cucumber Salad is wonderful with grilled or roasted vegetables, simple fish or chicken, or as part of a colorful mezze spread. It also makes a delicious plant-based lunch on thick slices of toasted sourdough.
Creative Ways to Present
For an extra-festive feel, scoop the salad into lettuce cups, serve in pretty glass jars, or layer in a large shallow dish for a gorgeous centerpiece at your next picnic or potluck. It’s even fabulous spooned over avocado toast for a fresh brunch upgrade!
Make Ahead and Storage
Storing Leftovers
Keep leftover Dilly White Bean Cucumber Salad in an airtight container in the fridge. The flavors deepen as it chills—honestly, it tastes even better the next day! Enjoy within five days for the best texture and taste.
Freezing
This isn’t a salad that loves the freezer. The cucumbers and radishes can lose their crunch and become soggy after thawing, so it’s best to enjoy this one fresh or refrigerated.
Reheating
No reheating required! This salad is best served chilled or at room temperature. If it’s been in the fridge, give it a gentle toss before enjoying to redistribute any dressing that may have settled.
FAQs
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Can I make Dilly White Bean Cucumber Salad in advance?
Absolutely! This salad holds up beautifully and actually tastes even better after a few hours in the fridge. Just give it a quick toss before serving to refresh the texture and flavors.
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What kind of beans work best in this recipe?
I recommend creamy white beans like cannellini, Great Northern, or navy beans. Chickpeas or butter beans can also work in a pinch, but may change the texture slightly.
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Can I swap out the fresh dill for dried dill?
While fresh dill gives the salad its signature punch, you can use dried dill in a pinch. Start with 1 to 1.5 teaspoons and add more to taste, as its flavor is more concentrated than fresh.
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How do I keep the cucumbers from getting soggy?
Use firm Persian or English cucumbers, slice them thinly right before assembling, and don’t overdress. For extra insurance, you can salt the cucumber slices and let them drain for 10 minutes before adding to the salad—just pat dry before mixing in.
Final Thoughts
If you’re looking for a fresh, nourishing salad that’s as easy as it is irresistible, you truly can’t go wrong with Dilly White Bean Cucumber Salad. Give it a try the next time you want something light yet satisfying—your taste buds (and everyone you share it with) will absolutely thank you!
PrintDilly White Bean Cucumber Salad Recipe
This Dilly White Bean Cucumber Salad is a refreshing and flavorful dish that’s perfect for a light lunch or as a side dish. The combination of white beans, crisp cucumbers, radishes, and a zesty lemon-dill vinaigrette creates a delicious and satisfying salad.
- Prep Time: 10 minutes
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: International
- Diet: Vegetarian
Ingredients
Vinaigrette:
- 1 garlic clove, minced
- Juice of 1 small lemon (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Black pepper, to taste
Salad:
- 2 (15-ounce) cans white beans, rinsed and drained
- 2 Persian cucumbers, thinly sliced (or 1/2 a large cucumber)
- 5–7 radishes, cut into matchsticks
- 0.75 oz fresh dill, stems removed and finely chopped
- 2 green onions, green and white parts thinly sliced
Instructions
- Make the Vinaigrette: In a small bowl, combine minced garlic, lemon juice, olive oil, Dijon mustard, salt, and pepper. Whisk well and set aside for 5 minutes to mellow the garlic flavor.
- Make the Salad: In a large bowl, combine white beans, cucumbers, radishes, dill, and green onions. Add the vinaigrette and mix well until evenly coated. Season with salt and pepper to taste.
- Serve: Enjoy immediately or refrigerate for 15 to 30 minutes to enhance flavors. Leftovers can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
