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This Dilly White Bean & Cucumber Salad is crunchy, creamy, and packed with zingy, fresh flavor. The perfect vegan & gluten-free dish for a picnic!
This Dilly White Bean & Cucumber Salad is loaded with crunchy vegetables, creamy white beans, lots of fresh dill, and finished off with a simple 4-ingredient lemon & garlic dressing that just can’t be beat. Seriously…I’ve tried to top this dressing, but it is just too delicious!
Ready in 10 minutes, using only 9 ingredients, this warm weather recipe is the perfect easy-to-make dish for a sunny picnic in the park, but also perfect for when you’re stuck at home and wish you were at a picnic instead 🙂
INGREDIENTS + INSPIRATION
Did anyone else always hit the cucumber salad at family picnics and barbecues?! It was one of my favorite dishes every time, no matter how the recipe would vary. The formula always went a little something like this: cucumbers & veggies + olive oil + lemon or vinegar = the cucumber salad of your dreams!
This recipe is inspired by those backyard barbecues and family picnics I enjoyed so much as a kid. Cool Persian cucumber medallions, crisp radish matchsticks, and creamy white beans get seasoned with fresh dill, green onion, sea salt, and freshly cracked black pepper, then tossed in a tangy lemon, Dijon, and olive oil vinaigrette. This will be that cucumber salad of your dreams, I promise.
HOW TO MAKE DILLY WHITE BEAN & CUCUMBER SALAD
This Dilly White Bean & Cucumber Salad is not only tasty, but it’s also super easy to make. You can throw the entire recipe together in less than 10 minutes, which kind of makes this the perfect meal, right? It’s wholesome, it’s filling, and most importantly…it’s the “I’m back for seconds” type of delicious! 😉
- To make the dressing, add the garlic, lemon, oil, mustard, salt, and pepper to a bowl, whisk, and set aside.
- Add the beans, cucumber, radishes, dill, and green onions to a separate bowl and add the dressing. Mix well and season with additional salt and pepper.
- Enjoy immediately or store in the fridge for 15-30 minutes to allow the flavors to combine.
As a side or as a main, this Dilly White Bean & Cucumber Salad is satiating enough either way you serve it. Enjoy it on its own, over some fresh greens (I love arugula), or on a warm slice of toast for an even heartier meal! May I also suggest topping it with some Quick-Pickled Red Onions for an extra crunchy and tangy bite? This stores best in the fridge for up to 5 days. Personally, I think it’s EVEN better on day 2 because all of the flavors get to mingle overnight 😉
If you’re looking for more picnic-perfect salad recipes, you’ll also love this Vegan Macaroni Salad, this Everything Bagel Potato Salad, and this 10-Ingredient Mediterranean Chickpea Salad!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
This Dilly White Bean & Cucumber Salad is crunchy, creamy, and packed with zingy, fresh flavor. The perfect vegan & gluten-free dish for a picnic!
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 0 Mintues
- Total Time: 19 minute
- Yield: Serves 2 to 4 1x
- Category: Main
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 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 (225 g) can of white beans*, rinsed and drained (about 3 cups cooked)
- 2 Persian cucumbers, thinly sliced (or 1/2 a large cucumber)
- 3–5 radishes, cut into matchsticks
- .75 Oz (21g) fresh dill, stems removed and finely chopped
- 2 green onions, green and white parts thinly sliced
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
Keywords: vegan bean salad, dill cucumber salad, vegan dill salad, dill bean salad, white bean salad with cucumber, bean salad for picnic
