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White bean cucumber salad with dill in a rustic bowl
ChefMaster Emily

Dilly White Bean Cucumber Salad

Crisp, cool, and packed with herby goodness, this Dilly White Bean Cucumber Salad is your new go-to for warm weather lunches or light dinners. With creamy white beans, crunchy cucumbers, and a generous hit of fresh dill, it’s both nourishing and indulgent.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups white beans rinsed and drained
  • 1 cucumber thinly sliced
  • 1/4 red onion thinly sliced
  • 2 tbsp fresh dill chopped
Dressing
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • salt and pepper to taste

Method
 

  1. Thinly slice the cucumber and red onion. Chop the dill.
  2. In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper.
  3. In a large bowl, combine the white beans, cucumber, red onion, and dill.
  4. Pour the dressing over the salad and gently toss to coat.
  5. Chill in the refrigerator for at least 30 minutes before serving for best flavor.

Notes

This salad is best served chilled and can be stored for up to 3 days in the fridge. It’s not suitable for freezing.