Dilly White Bean Cucumber Salad

This Dilly White Bean Cucumber Salad is a picnic-perfect side dish that tosses crisp cucumbers, creamy white beans, and lots of fresh dill with a refreshingly zingy vinaigrette. Vegan and Gluten-Free, Oil-Free Option.

Course Main

Cuisine American

Diet Vegan

Method No-Bake

Prep Time 10

Total Time 18

Servings people

Calories 153kcal

Author Caitlin Shoemaker

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 can of white beans* rinsed and drained
2 Persian cucumbers thinly sliced (or 1/2 a large cucumber)
5-7 radishes cut into matchsticks
.75 Oz fresh dill stems removed and finely chopped
2 green onions green and white parts thinly sliced

US Customary - Metric

Instructions

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.
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.
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

Nutrition