Name: Dilly White Bean Cucumber Salad Recipe
Prep time: 10 min
Total time: 18 min
Cuisine: American
Ingredients: 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); 2 15-ounce cans of white beans (rinsed and drained); 2 Persian cucumbers (thinly sliced) or 1/2 of 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)

Description

This refreshing Dilly White Bean Cucumber Salad combines creamy white beans with crisp cucumbers, peppery radishes, and fresh dill, all tossed in a zesty lemon-garlic vinaigrette. Perfect as a light lunch or a vibrant side dish, this easy-to-make salad offers a delicious blend of textures and bright flavors in just 18 minutes.

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 of white beans (rinsed and drained)
2 Persian cucumbers (thinly sliced) or 1/2 of 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)

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Instructions

Make the Vinaigrette: Add the minced garlic, lemon juice, extra virgin olive oil, Dijon mustard, salt, and freshly ground black pepper to a small bowl. Whisk everything together thoroughly and set aside for 5 minutes, allowing the lemon juice to soften the sharpness of the raw garlic.
Prepare the Salad: In a large mixing bowl, combine the rinsed and drained white beans, thinly sliced cucumbers, radish matchsticks, chopped dill, and sliced green onions. Pour the prepared vinaigrette over the ingredients and gently toss until everything is evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Serve the salad immediately for a fresh, crisp texture or refrigerate for 15 to 30 minutes to let the flavors meld together. Store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

Use Persian cucumbers for a sweeter, less seedy option; regular cucumbers work fine if peeled and deseeded.
Rinsing canned white beans reduces sodium and removes excess starch for a cleaner taste.
Allow the salad to chill briefly to enhance the melding of flavors but avoid letting it sit too long to keep the cucumbers crisp.
This salad is excellent as a light lunch, a side for grilled meats, or as part of a picnic spread.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American