Introduction
Hey there, friend! You know those days when you just want something super fresh, incredibly easy, and packed with flavor, but you have zero desire to turn on the oven? Yeah, we’ve all been there! That’s exactly how I felt the first time I whipped up this Dilly White Bean Cucumber Salad. It’s the kind of dish that feels like a little ray of sunshine, whether you’re packing it for lunch, bringing it to a potluck, or just need a quick, healthy meal at home. Seriously, you’re going to fall in love with how simple and utterly delicious this salad is.
Why You’ll Love This Recipe
- Fast
- Easy
- Perfect for Sharing (or keeping all to yourself!)
- Crowd-pleasing
Ingredients
- 2 cans (15-ounce each) white beans: Like cannellini or great northern. Just drain and rinse ’em really well!
- 3/4 oz fresh Dill: This is the star! Don’t be shy with it – chop it up finely.
- 1 Garlic clove: Minced super fine or grated. It adds just the right punch.
- 2 Green onions: Thinly sliced. They add a nice, mild onion flavor.
- Juice of 1 small Lemon (approximately 2 tablespoons): Freshly squeezed is key for that bright, zesty lift!
- 2 Persian cucumbers: Or about half of a regular cucumber. Dice them up! Persian cucumbers are great because they have thin skin and fewer seeds.
- 5 Radishes: Thinly sliced or quartered and sliced. They add a lovely crunch and a tiny bit of peppery bite.
- 1 tsp Dijon mustard: Helps emulsify the dressing and adds a little zing.
- Black pepper: Freshly ground, to taste.
- 1/2 tsp Salt: Start here and adjust to your liking.
- 2 tbsp extra virgin Olive oil: Use a good quality one for the best flavor.
How to Make It
Okay, let’s get this salad magic happening. It’s really just a few simple steps!
First things first, let’s get those veggies prepped. Give your cucumbers and radishes a good wash. Dice up the cucumbers into bite-sized pieces and thinly slice those radishes. Now, finely chop your fresh dill and thinly slice your green onions. And don’t forget that garlic clove – mince it up as finely as you can.
Next, grab your two cans of white beans. Head over to the sink and drain them really well in a colander, then give them a good rinse under cool water. This washes away that starchy liquid and makes them ready for our salad. Let them sit for a minute or two to make sure they’re well-drained.
Now, let’s make the simple dressing right in your serving bowl! In that large bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, initial amount of salt, and a generous grind of black pepper. Give it a good whisk until it’s all combined and looks slightly creamy.
Add all your prepared goodies to the bowl with the dressing: the drained beans, diced cucumber, sliced radishes, chopped dill, and sliced green onions.
Gently toss everything together with a spoon or spatula until all the ingredients are nicely coated in that delicious dressing. Be careful not to mash the beans – we want them to keep their shape!
This is perhaps the most important step: taste it! Grab a spoonful and see what you think. Does it need a little more salt? More pepper? Maybe a touch more lemon juice for brightness? Adjust the seasoning until it’s exactly how you like it.
You can absolutely serve this salad right away, but honestly, I find that letting it sit for about 10-15 minutes before serving allows the flavors to meld together even better. Enjoy every fresh bite!
Substitutions & Additions
Part of the fun of cooking is making it your own! Here are a few ideas if you want to switch things up or add a little extra something:
Different Beans: Chickpeas or even kidney beans could work, but white beans really have that creamy texture that’s perfect here.
Different Veggies: Try adding some diced bell pepper (any color!), cherry tomatoes halved, or some thinly sliced red onion if you like a stronger onion flavor.
Herbs: Not a huge dill fan? You could swap it or mix in other fresh herbs like parsley, mint, or chives.
Add Some Cheese: Crumbled feta cheese is absolutely divine in this salad and pairs beautifully with the dill and cucumber.
Extra Flavor Boost: A spoonful of capers or some pitted and chopped olives would add a lovely briny element.
For Crunch: Toasted sunflower seeds or slivered almonds could add a nice textural contrast.
Tips for Success
- Rinse Those Beans! Seriously, draining and rinsing canned beans removes excess sodium and that starchy liquid, which makes a big difference in the final texture and taste.
- Use Fresh Ingredients: Fresh dill, fresh lemon juice, and fresh garlic are really key to the bright, vibrant flavor of this salad. Dried just won’t give you the same punch.
- Chop Evenly: Try to chop your cucumber and slice your radishes into similar, bite-sized pieces so every spoonful is balanced.
- Taste and Adjust: Don’t skip the tasting step before serving! Salad dressings are personal, and adjusting the salt, pepper, or lemon juice at the end can make it perfect for your palate.
- Let Flavors Meld: While you can eat it immediately, giving it 10-15 minutes lets the dressing really soak into the beans and veggies.
How to Store It
Got leftovers? Lucky you! Simply transfer any remaining salad to an airtight container and keep it in the refrigerator. It’s usually best enjoyed within 3-4 days. The cucumbers might get a little softer over time, but the flavors will still be delicious.
FAQs
Q: Can I use dried beans instead of canned?
A: Yes, you absolutely can, but you’ll need to cook them thoroughly first. Using canned beans is one of the reasons this recipe is so incredibly fast and easy!
Q: Is fresh dill necessary, or can I use dried?
A: For the best, brightest flavor that really defines this salad, fresh dill is highly recommended. Dried dill has a different, less vibrant taste that won’t give you the same fresh result.
Q: What kind of white beans work best?
A: Cannellini beans or Great Northern beans are perfect for this salad because they hold their shape well but are still tender and creamy. Any small white bean will generally work!
Your New Favorite Fresh & Easy Dilly White Bean Cucumber Salad
Equipment
- Serving bowl large
- Colander
- Spoon
- Spatula
- Whisk
Ingredients
Hauptzutaten
- 2 cans white beans 15-ounce each, like cannellini or great northern, drained and rinsed
- 0.75 oz fresh Dill finely chopped
- 1 Garlic clove minced super fine or grated
- 2 Green onions thinly sliced
- 2 tablespoons Juice of 1 small Lemon freshly squeezed, approximately 2 tablespoons
- 2 Persian cucumbers or about half of a regular cucumber, diced
- 5 Radishes thinly sliced or quartered and sliced
- 1 tsp Dijon mustard
- Black pepper freshly ground, to taste
- 0.5 tsp Salt start here and adjust to your liking
- 2 tbsp extra virgin Olive oil use a good quality one
Instructions
- Give your cucumbers and radishes a good wash. Dice up the cucumbers into bite-sized pieces and thinly slice those radishes. Now, finely chop your fresh dill and thinly slice your green onions. And don't forget that garlic clove – mince it up as finely as you can.
- Grab your two cans of white beans. Head over to the sink and drain them really well in a colander, then give them a good rinse under cool water. Let them sit for a minute or two to make sure they're well-drained.
- In a large serving bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, initial amount of salt, and a generous grind of black pepper. Give it a good whisk until it's all combined and looks slightly creamy.
- Add all your prepared goodies to the bowl with the dressing: the drained beans, diced cucumber, sliced radishes, chopped dill, and sliced green onions.
- Gently toss everything together with a spoon or spatula until all the ingredients are nicely coated in that delicious dressing. Be careful not to mash the beans.
- Taste it! Grab a spoonful and see what you think. Adjust the seasoning (salt, pepper, lemon juice) until it's exactly how you like it.
- Serve right away, or let it sit for about 10-15 minutes before serving for flavors to meld.