Print
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.

Dilly White Bean & Cucumber Salad


  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 0 Mintues
  • Total Time: 24 minute
  • Yield: Serves 2 to 4 1x
  • Category: Main
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

Description

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


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 (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

Instructions

  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.

Notes

  • 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