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White Bean and Cucumber Dill Salad with creamy dressing, red onion, and fresh dill served in a rustic pan.
Layla

White Bean and Cucumber Dill Salad

A refreshing, protein-packed salad that comes together in minutes with creamy beans, crisp cucumber, and bright dill.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 15-oz cans cannellini beans drained and rinsed
  • 1 large English cucumber diced into 1/2-inch pieces
  • 0.5 cup fresh dill chopped, plus more for garnish
  • 0.25 cup red onion finely diced
For the Dressing
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1 tsp red wine vinegar
  • 1 clove garlic minced
  • 0.75 tsp fine sea salt
  • 0.25 tsp black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Small bowl for dressing
  • Sharp knife
  • Cutting board

Method
 

Prep
  1. Drain the cannellini beans in a colander and rinse under cold water until the water runs clear. Shake off excess water and transfer to a large mixing bowl.
  2. Dice the cucumber into 1/2-inch pieces. If using a regular cucumber, scoop out the watery seeds first. Finely dice the red onion and chop the dill.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper until emulsified, about 30 seconds.
Assemble
  1. Add the cucumber, red onion, and chopped dill to the beans. Pour the dressing over the top and fold gently with a rubber spatula until everything is evenly coated. Taste and adjust salt or lemon as needed.
  2. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld, or refrigerate for up to 2 hours. Serve chilled or at cool room temperature, garnished with extra dill.

Notes

For the best texture, use English cucumbers which have thin skin and minimal seeds. If you only have regular cucumbers, peel them and scoop out the seedy center before dicing. This salad keeps well for 3 days refrigerated, though the cucumber will soften slightly - the beans actually improve as they soak up the dressing. For a heartier meal, serve over arugula with crumbled feta and crusty bread.