Description
A refreshing, no-cook summer salad made with creamy white beans, crisp cucumbers, peppery radishes, and fragrant fresh dill, all tossed in a zesty lemon-Dijon vinaigrette. Naturally vegan, gluten-free, and ready in 15 minutes, it’s perfect for picnics, barbecues, and light lunches.
Ingredients
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1 garlic clove, minced
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Juice of 1 small lemon (about 2 tbsp / 30 ml)
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2 tbsp (30 ml) extra virgin olive oil
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1 tsp (5 g) Dijon mustard
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½ tsp (3 g) salt
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Black pepper, to taste
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2 cans (15 oz / 425 g each) white beans (Great Northern, cannellini, or navy), rinsed and drained
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2 Persian cucumbers, thinly sliced (or ½ large cucumber)
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5–7 radishes, cut into matchsticks
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0.75 oz (21 g) fresh dill, stems removed and finely chopped
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2 green onions, green and white parts thinly sliced
Instructions
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In a small bowl, whisk together garlic, lemon juice, olive oil, Dijon mustard, salt, and black pepper. Let sit 5 minutes to mellow the garlic.
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In a large mixing bowl, combine white beans, cucumber, radishes, dill, and green onions.
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Pour vinaigrette over salad and toss well to coat.
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Taste and adjust seasoning as needed.
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Serve immediately or refrigerate 15–30 minutes for flavors to meld.
Notes
Add a splash of red wine vinegar for extra tang.
Swap white beans for chickpeas for a variation.
For creamier dressing, stir in tahini or plant-based yogurt.
Fresh dill is key, but parsley, cilantro, or basil can be substituted.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean-inspired