Name: Recipe "White Bean Cucumber Salad"
Prep time: 10 min
Total time: 10 min
Ingredients: 1 english cucumber (sliced lengthwise and cut into 1/4-inch slices); 5 radishes (thinly sliced and halved); 1 can white beans (rinsed and drained); 0.25 cup dill (finely chopped); 0.25 cup pickled red onions or thinly sliced red onion; 0.25 cup olive oil; 1 tbsp lemon juice; 1 tbsp red wine vinegar; 1 clove garlic (minced); 1 tsp honey; 0.5 tsp dijon mustard; kosher salt and black pepper

GlutenFree pairs well with Egg Salad and Apple, Grape, and Candied Pecan Salad with Maple-Mustard Dressing too.

Why This White Bean Cucumber Salad Works So Well

This white bean cucumber salad is my go-to when I need a quick and easy salad that feels satisfying without weighing me down. The creamy cannellini beans and crunchy cucumbers and radishes are a great contrast, and the fresh dill and tangy lemon dressing tie it all together. I made it for a barbecue last week and it disappeared fast.

Reasons to Love This White Bean Cucumber Salad

Ready in 10 minutes. No cooking required, just chop and toss.
Fresh and satisfying. Creamy beans with crisp veggies, all coated in a bright lemon dressing.
Perfect summer side dish. It pairs with anything from grilled chicken to burgers.

Key Ingredients for White Bean Cucumber Salad

English cucumber, Its thin skin and minimal seeds mean no prep work. Persian cucumbers work too, but you’ll need more of them.
Cannellini beans, These creamy white beans hold their shape well. Great Northern or navy beans are good substitutes.
Fresh dill, It adds a bright, anise-like note that makes this salad taste so fresh. Don’t even think about using dried.

Kitchen Tools for This Quick Salad

Large mixing bowl
Small bowl or jar for dressing
Whisk or fork for mixing dressing
Chef’s knife and cutting board

Tips for Making the Best White Bean Cucumber Salad

Use an English cucumber here, it has fewer seeds and a thin skin, so you don’t need to peel or seed it. Slice it into quarter-inch half-moons for a nice bite. Rinse and drain your canned beans well to remove any metallic taste. If you have time, let the salad sit for 30 minutes after dressing so the flavors meld. That extra step makes a difference.

Expert Tips for a Better White Bean Salad

The dressing is simple, but a good emulsion makes it cling better to the veggies. Whisk the Dijon mustard and honey together before adding the oil, then drizzle the oil in slowly while whisking. If you want more tang, add a splash of extra lemon juice or red wine vinegar at the end. And don’t skip the fresh dill, dried just won’t give the same pop.

How to Make White Bean Cucumber Salad a Main Dish

This salad is great as a side, but it can easily become a light lunch or dinner. Top it with grilled chicken, shrimp, or salmon for protein. You can also add a scoop of quinoa or farro to make it more filling. For a vegetarian main, add chopped avocado and a hard-boiled egg or two.

How to Customize Your White Bean Cucumber Salad

Make this salad your own with a few easy swaps. Toss in crumbled feta or Parmesan for a salty kick. Swap the red onion for sliced green onions if you prefer a milder bite. Chickpeas work well instead of white beans, or combine both. For a vegan version, use maple syrup instead of honey. And if you have avocado on hand, dice it in just before serving for extra creaminess.

Perfect Main Dishes to Serve with White Bean Cucumber Salad

Serve this salad alongside any grilled or roasted protein. It’s a natural with steak kabobs, honey mustard chicken, or Greek chicken kabobs. For a lighter meal, pair it with a Caprese sandwich or a simple pasta salad. The fresh lemon dressing complements smoky grilled flavors beautifully.

How to Store Leftover White Bean Cucumber Salad

This salad is best the day you make it, but leftovers will keep in an airtight container in the fridge for up to 2 days. The cucumber slices will soften over time, so if you’re planning ahead, you can prep the veggies and dressing separately and toss them right before serving.

White Bean Cucumber Salad FAQs

Can I use a regular cucumber instead of an English cucumber?

You can, but you’ll want to peel it and scoop out the seeds first. English cucumbers have thin skin and few seeds, so they’re easier. Persian cucumbers also work, just use more since they’re smaller.

Can I make this salad ahead of time?

Yes, but it’s best to keep the dressing separate until you’re ready to serve. The cucumber will soften and release water if it sits dressed for too long. You can prep the veggies and make the dressing up to a day ahead, then toss them together about 30 minutes before serving.

Can I use dried beans instead of canned?

Absolutely. Cook about 1/2 cup of dried cannellini beans until tender, that will give you roughly the same amount as a 15-ounce can. Let them cool completely before adding to the salad.

Is this salad vegan?

It can be! The recipe calls for honey, which some vegans avoid. Just swap in maple syrup or agave nectar instead. Everything else is plant-based.

Recipe

White Bean Cucumber Salad

This quick and easy salad is made with white beans, cucumbers, radishes, red onion, fresh dill, and a simple lemon dressing. It is the perfect summer side dish!

mediumVegetarian

10 min

Prep Time

10 min

Total Time

Servings

American

Cuisine

485 kcal

Calories

Ingredients

Servings

1 english cucumber, sliced lengthwise and cut into 1/4-inch slices
5 radishes, thinly sliced and halved
1 can white beans, rinsed and drained
0.25 cup dill, finely chopped
0.25 cup pickled red onions or thinly sliced red onion
0.25 cup olive oil

1 tbsp lemon juice
1 tbsp red wine vinegar
1 clove garlic, minced
1 tsp honey
0.5 tsp dijon mustard
kosher salt and black pepper

Instructions

1
In a large bowl, combine the cucumber, radishes, white beans, dill, and red onion. Set aside.
2
In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, garlic, honey, Dijon mustard, salt and pepper. Whisk until well combined.

3
Pour the dressing over the salad and toss well. Taste and season with additional salt and pepper, if necessary. Serve.

Nutrition (per serving)

485kcal

Calorie breakdown

Protein20%98 kcal

Fat29%146 kcal

Carbohydrates51%254 kcal

How this was calculated — 12 of 12 ingredients matched

english cucumberCucumber, peeled, raw0 kcal

radishesRadishes, raw1 kcal

white beansBeans, white, mature seeds, raw1332 kcal

dillDill weed, fresh26 kcal

pickled red onions or thinly sliced red onionOnions, red, raw26 kcal

olive oilOil, corn, peanut, and olive530 kcal

lemon juiceLemon juice, raw3 kcal

red wine vinegarVinegar, red wine3 kcal

garlicGarlic, raw7 kcal

honeyHoney roll sausage, beef9 kcal

dijon mustardMustard, prepared, yellow2 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

Serving size ≈ 158 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: dairyFree, gluten-free, glutenFree, No-Cook, nutFree, salad, vegetarian

This post may contain affiliate links. Read our disclosure policy.