Dilly White Bean & Cucumber Salad

GFGluten FreeGRGrain FreeNFNut FreeVVegan

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This Dilly White Bean & Cucumber Salad is crunchy, creamy, and packed with zingy, fresh flavor. The perfect vegan & gluten-free dish for a picnic!

This Dilly White Bean & Cucumber Salad is loaded with crunchy vegetables, creamy white beans, lots of fresh dill, and finished off with a simple 4-ingredient lemon & garlic dressing that just can’t be beat. Seriously…I’ve tried to top this dressing, but it is just too delicious! 

Ready in 10 minutes, using only 9 ingredients, this warm weather recipe is the perfect easy-to-make dish for a sunny picnic in the park, but also perfect for when you’re stuck at home and wish you were at a picnic instead 🙂 

Dilly white bean salad on small white plate with gold fork. A plate of pita chips is in the background


Did anyone else always hit the cucumber salad at family picnics and barbecues?! It was one of my favorite dishes every time, no matter how the recipe would vary. The formula always went a little something like this: cucumbers & veggies + olive oil + lemon or vinegar = the cucumber salad of your dreams! 

Ingredients for dilly white bean & cucumber salad arranged on a marble countertop. Clockwise text labels read garlic, dill, white beans, salt, dijon mustard, green onions, olive oil, lemon, radishes, and cucumber

This recipe is inspired by those backyard barbecues and family picnics I enjoyed so much as a kid. Cool Persian cucumber medallions, crisp radish matchsticks, and creamy white beans get seasoned with fresh dill, green onion, sea salt, and freshly cracked black pepper, then tossed in a tangy lemon, Dijon, and olive oil vinaigrette. This will be that cucumber salad of your dreams, I promise.


Close-up photo of Dilly White Bean Cucumber salad in large mixing bowl. Two wooden salad spoons rest in the bowl as well.

This Dilly White Bean & Cucumber Salad is not only tasty, but it’s also super easy to make. You can throw the entire recipe together in less than 10 minutes, which kind of makes this the perfect meal, right? It’s wholesome, it’s filling, and most importantly…it’s the “I’m back for seconds” type of delicious! 😉

  1. To make the dressing, add the garlic, lemon, oil, mustard, salt, and pepper to a bowl, whisk, and set aside.
  2. Add the beans, cucumber, radishes, dill, and green onions to a separate bowl and add the dressing. Mix well and season with additional salt and pepper.
  3. Enjoy immediately or store in the fridge for 15-30 minutes to allow the flavors to combine.

Three plates of white bean salad with a plate of pita chips and lemon wedges off to the side

As a side or as a main, this Dilly White Bean & Cucumber Salad is satiating enough either way you serve it. Enjoy it on its own, over some fresh greens (I love arugula), or on a warm slice of toast for an even heartier meal! May I also suggest topping it with some Quick-Pickled Red Onions for an extra crunchy and tangy bite? This stores best in the fridge for up to 5 days. Personally, I think it’s EVEN better on day 2 because all of the flavors get to mingle overnight 😉

Dilly White Bean salad with fresh dill, colorful pink radishes, and cucumbers mixed with white beans in a large white bowl. Two wooden serving spoons rest in the bowl with the salad.

If you’re looking for more picnic-perfect salad recipes, you’ll also love this Vegan Macaroni Salad, this Everything Bagel Potato Salad, and this 10-Ingredient Mediterranean Chickpea Salad!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Dilly White Bean & Cucumber Salad

This Dilly White Bean & Cucumber Salad is crunchy, creamy, and packed with zingy, fresh flavor. The perfect vegan & gluten-free dish for a picnic!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 0 Mintues
  • Total Time: 16 minute
  • Yield: Serves 2 to 4 1x
  • Category: Main
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan


  • 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 (225 g) can of white beans*, rinsed and drained (about 3 cups cooked)
  • 2 Persian cucumbers, thinly sliced (or 1/2 a large cucumber)
  • 35 radishes, cut into matchsticks
  • .75 Oz (21g) fresh dill, stems removed and finely chopped
  • 2 green onions, green and white parts thinly sliced


  1. Make the Vinaigrette: add the garlic, lemon juice, oil, mustard, salt, and pepper to a small bowl. Whisk well and set aside for 5 minutes while you prep the remaining ingredients; the lemon juice will mellow out the flavor of the raw garlic.
  2. Make the Salad: add the beans, cucumber, radishes, dill, and green onions to a large bowl. Add the dressing to the bowl and then mix well until evenly incorporated. Season with additional salt and pepper to taste, if necessary.
  3. Serve: serve immediately, or store in the fridge for 15 to 30 minutes before serving, to allow the flavors to combine. more. Leftovers will keep in the fridge for up to 5 days.


  • White Beans: I made this salad with Great Northern Beans, which have a soft and creamy texture. Cannelini or Navy Beans will also give you a similar result. This salad can also be made with chickpeas, but will not be as creamy.
  • Oil-Free: replace the oil with 2 tablespoons of a runny tahini for a different (but still delicious!) flavor. You may need to add 1-2 tablespoons of water to your dressing in order to thin it out, depending on the consistency of your tahini

Keywords: vegan bean salad, dill cucumber salad, vegan dill salad, dill bean salad, white bean salad with cucumber, bean salad for picnic

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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    1. Hi Kent! I used canned beans in this recipe, which are pre-cooked, so you only need to rinse them. If you wanted to use dried beans you’d need to cook them on the stove or in the instant pot (according to package instructions) before making this recipe.

  1. Thank you for sharing this delicious recipe! We have used it on many busy evenings as our meal and it makes a great side dish too.

  2. This recipe is delicious!! My (non-vegan) family absolutely loved it, which is always a win and the mark of a delicious recipe.

    1. Personally I think it is; the oil helps the garlic and lemon juice cling to the vegetables. You can omit it if you’d like, but the salad will be very astringent and soupy. I’d recommend replacing the oil with tahini for a slightly different flavor.

  3. Hi!
    7 weeks wfpb here. Always so excited to find tasty eats on this new journey. Had to comment on how awesome this Dilly bean salad is! Made it today for Memorial Day & traded out the oil for tahini. Absolutely fantastic salad & it will definitely be something we have in rotation. No coincidence that it’s also my pet name for my son, Dylan😂
    Tysm for sharing & Happy Memorial Day to you & yours!

  4. so good! I used tahini and it came out perfectly delicious! will probably eat this all summer…thanks!!

      1. I brought this to a pot luck and it was a hit. Requests were made for the recipe. Great recipe!

  5. This is so delicious! I might need to eat this for lunch for the rest of my life. 🤣

  6. Yoooo this was SO good!!! I did one tablespoon olive oil and one tablespoon tahini and it was very very delicious. Thank you for sharing!!