Dessert

Dilly White Bean Cucumber Salad Recipe

ByHugo Harnd January 22, 2026January 22, 2026

Introduction

This Dilly White Bean Cucumber Salad is a refreshing and light dish perfect for warm days or as a healthy side. It combines crisp cucumbers, tender white beans, and fresh dill with a tangy lemon vinaigrette for a vibrant flavor.

The image shows a white bowl filled with a fresh salad made of white beans, thinly sliced green cucumber rounds, and small pieces of red onion. The salad has a mix of creamy white and light green colors with hints of purple from the onion. A woman's hand holds a gold spoon inside the bowl, ready to serve the salad. The bowl is set on a white marbled surface, giving a clean and bright look. 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 combining the minced garlic, lemon juice, olive oil, Dijon mustard, salt, and black pepper in a small bowl. Whisk thoroughly and set aside for 5 minutes to let the lemon juice mellow the garlic flavor.
Step 2: In a large bowl, add the rinsed white beans, sliced cucumbers, radish matchsticks, chopped dill, and sliced green onions. Pour the prepared vinaigrette over the ingredients and toss gently but well until everything is evenly coated.
Step 3: Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve immediately or chill in the refrigerator for 15 to 30 minutes to allow the flavors to blend before serving.

Tips & Variations

For added crunch, sprinkle toasted walnuts or almonds on top just before serving.
If you prefer a creamier dressing, mix in a tablespoon of Greek yogurt to the vinaigrette.
Swap Persian cucumbers for English cucumbers for a milder flavor and fewer seeds.
Use fresh herbs like parsley or tarragon alongside or in place of dill for a different twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after sitting a few hours, but the cucumbers may soften over time. To refresh before serving leftovers, stir gently and add a squeeze of fresh lemon juice if desired.