Dinner

Dilly White Bean Cucumber Salad Recipe

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

ByLana Polati November 7, 2025November 7, 2025

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Introduction

This Dilly White Bean Cucumber Salad is a bright and refreshing dish perfect for a quick lunch or a light side. Crisp cucumbers and radishes combine with creamy white beans and fresh dill, all tossed in a tangy lemon vinaigrette. Ready in just 18 minutes, it’s a nutritious and flavorful way to enjoy fresh ingredients.

A close-up of a fresh salad showing three main layers: thick, light beige white beans as the base, thin white radish strips with red edges scattered evenly on top, and bright green cucumber slices distributed in a circle on the top layer. Fresh dill and chopped green onions are sprinkled throughout, adding small dark green accents. The textures vary from smooth and soft beans to crunchy radish and cucumber, all lightly coated with a shiny dressing, creating a fresh and crisp look. The salad rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 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)

Instructions

Step 1: Make the vinaigrette by adding the minced garlic, lemon juice, olive oil, Dijon mustard, salt, and black pepper to a small bowl. Whisk thoroughly and set aside for 5 minutes to let the flavors meld and the lemon juice soften the raw garlic taste.
Step 2: In a large bowl, combine the rinsed white beans, sliced cucumbers, radish matchsticks, chopped dill, and sliced green onions. Pour the vinaigrette over the salad and toss gently until everything is evenly coated. Adjust seasoning with additional salt and pepper if needed.
Step 3: Serve the salad immediately for a crisp texture, or refrigerate for 15 to 30 minutes to allow the flavors to blend. Leftovers can be stored in the fridge for up to 5 days.

Tips & Variations

Use fresh herbs like parsley or chives as a variation if you don’t have dill on hand.
Try adding cherry tomatoes or feta cheese for extra color and flavor.
For a creamier dressing, stir in a spoonful of Greek yogurt or tahini.

Storage

Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors will deepen as it sits, but the cucumbers and radishes may lose some crunch over time. Serve chilled or at room temperature, and give it a gentle toss before serving to redistribute the dressing.