Name: Dilly White Bean Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean-inspired
Ingredients: 1 garlic clove, minced; Juice of 1 small lemon (about 2 tbsp / 30 ml); 2 tbsp (30 ml) extra virgin olive oil; 1 tsp (5 g) Dijon mustard; ½ tsp (3 g) salt; Black pepper, to taste; 2 cans (15 oz / 425 g each) white beans (Great Northern, cannellini, or navy), rinsed and drained; 2 Persian cucumbers, thinly sliced (or ½ large cucumber); 5–7 radishes, cut into matchsticks; 0.75 oz (21 g) fresh dill, stems removed and finely chopped; 2 green onions, green and white parts thinly sliced

Jump to Recipe

If summer had a flavor, this Dilly White Bean Cucumber Salad might just be it—fresh, crisp, and delightfully herby. It’s the kind of salad that makes you feel like you should be eating it outdoors, wearing sunglasses, and possibly sipping something sparkling.

This recipe is everything you want in a summer salad recipe—it’s quick, refreshing, and no cooking required (because who wants to turn on the stove in July?). The creamy white beans give it heartiness, the cucumbers and radishes add crunch, and the fresh dill ties it all together in the most irresistible way.

It also happens to be a fantastic vegan picnic salad, which means it’s plant-based, protein-packed, and holds up well even if it sits out on the table for a bit. Whether you’re bringing it to a barbecue, packing it for lunch, or enjoying it on the porch, this salad is a guaranteed crowd-pleaser that tastes just as good on day two.

Why You’ll Love This Dilly White Bean Cucumber Salad

Fast & fresh. Ready in about 15 minutes—faster than it takes to decide what to order for lunch.

Plant-based protein. Thanks to white beans, it’s satisfying enough for a main dish.

Perfect for summer. No stove, no oven, no sweat.
Make-ahead friendly. Actually tastes better after a little chill time.

Ingredients

1 garlic clove, minced
Juice of 1 small lemon (about 2 tbsp / 30 ml)
2 tbsp (30 ml) extra virgin olive oil

1 tsp (5 g) Dijon mustard
½ tsp (3 g) salt
Black pepper, to taste
2 cans (15 oz / 425 g each) white beans (Great Northern, cannellini, or navy), rinsed and drained
2 Persian cucumbers, thinly sliced (or ½ large cucumber)

5–7 radishes, cut into matchsticks
0.75 oz (21 g) fresh dill, stems removed and finely chopped
2 green onions, green and white parts thinly sliced

Step-by-Step Directions

In a small bowl, whisk together garlic, lemon juice, olive oil, Dijon mustard, salt, and black pepper. Let sit 5 minutes so the lemon mellows the garlic.
In a large mixing bowl, combine white beans, cucumber, radishes, dill, and green onions.
Pour the vinaigrette over the salad and toss well to coat.

Taste and adjust seasoning as needed.
Serve immediately or refrigerate for 15–30 minutes for flavors to meld.

Olivia’s Salad Tips

For extra tang, add a splash of red wine vinegar to the dressing.
Swap in chickpeas for a twist on the cucumber bean salad theme.

Want a creamier dressing? Stir in a spoonful of tahini or plant-based yogurt.
If you’re a dill fanatic (hi, it’s me), don’t be shy—add more!

A Little Kitchen Story

This dill bean salad was born out of one of those “what’s in the fridge?” moments. I had cucumbers, leftover dill from another recipe, and a couple of cans of beans in the pantry. I tossed it together in under 15 minutes, set it on the table, and my husband—who is not generally on Team Salad—ate two big bowls. Now, it’s my go-to when I need something quick, healthy, and picnic-worthy.

What to Serve With Dilly White Bean Cucumber Salad

Grilled veggies or skewers for a colorful summer plate.

Pita bread or crusty baguette for scooping.
Lemon herb grilled chicken for a protein boost.
A chilled rosé to complete your patio spread.

How to Store & Reheat

Fridge: Store in an airtight container for up to 5 days.
Reheat: Don’t! This one is best enjoyed cold or at room temperature.

Make-ahead tip: The flavors deepen over time, so it’s great to prep the night before.

FAQs

Can I use dried beans instead of canned?

Yes—just cook them until tender and cool before adding to the salad.

Is this salad gluten-free?

It sure is! Just pair it with gluten-free bread if you like.

Can I swap out the dill?

Fresh parsley, cilantro, or basil can work, but dill is the star here.

Will it get soggy?

Nope—the beans hold up well, and the cucumbers keep their crunch for days.

Light, fresh, and full of flavour, this Dilly White Bean Cucumber Salad is proof that simple ingredients can make something spectacular. It’s everything you want in a healthy bean salad—quick, colourful, and satisfying enough to be more than just a side dish. Keep it in your back pocket for summer gatherings, work lunches, or those “it’s too hot to cook” days.

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