I never knew how much I’d love white beans until I started cooking them at home. Growing up, the only beans I ever ate came from a can and usually ended up in chili. My mom wasn’t big on bean salads – she stuck to the basics like green salad and coleslaw.
But this dilly white bean and cucumber salad changed everything for me. It’s the kind of dish that comes together in minutes, and the fresh dill gives it that perfect summer taste. When the weather’s warm and I don’t feel like turning on the stove, this is my go-to lunch. It’s cool, crisp, and fills me up without weighing me down.
Why You’ll Love This White Bean Salad
- Quick preparation – This salad comes together in just 15 minutes – perfect for those busy weekday lunches or last-minute dinner sides.
- No cooking required – Just chop, mix, and serve! There’s no need to turn on the stove or oven, making it ideal for hot summer days.
- Budget-friendly ingredients – Using canned beans and fresh vegetables, this salad is easy on your wallet while still delivering great taste and nutrition.
- Healthy and protein-rich – The combination of white beans and fresh vegetables makes this a nutritious, protein-packed meal that’s naturally vegan and gluten-free.
- Make-ahead friendly – You can prepare this salad in advance and it stays fresh in the fridge, perfect for meal prep or picnics.
What Kind of White Beans Should I Use?
While this recipe calls for cannellini beans, you’ve got some flexibility here if you need to make a swap. Cannellini beans (also called white kidney beans) are great because they’re creamy and hold their shape well in salads, but you could also use Great Northern beans or navy beans instead. If you’re using canned beans, just make sure to drain and rinse them well to remove any excess sodium and that slightly metallic can taste. For the best texture in your salad, try to find beans that aren’t too soft or mushy – you want them to keep their shape when you toss everything together.
Options for Substitutions
This fresh bean salad is pretty flexible and you can make several easy swaps:
- Cannellini beans: You can swap cannellini beans with other white beans like Great Northern or Navy beans. Even chickpeas work well here – just make sure to drain and rinse them properly.
- Mini cucumbers: Regular cucumbers work fine – just remove the seeds if they’re large. You could also use Persian cucumbers, which are similar in size to mini ones.
- Radishes: If you’re not a fan of radishes or can’t find them, try using thinly sliced celery or jicama for that nice crunch.
- Shallot: No shallots? Use about 1/4 of a red onion or 2 green onions instead. Just soak them in cold water for 10 minutes to reduce their sharp bite.
- Fresh dill: While fresh dill gives the best flavor, you can use dried dill in a pinch (use about 1 teaspoon). Fresh parsley or chives would also work well.
- Dijon mustard: Whole grain mustard works great here, or you could use regular yellow mustard mixed with a tiny bit of honey for a similar tang.
Watch Out for These Mistakes While Cooking
The biggest mistake when preparing this bean salad is not rinsing and draining the cannellini beans thoroughly, which can leave you with a cloudy, mushy salad – give them a good rinse under cold water until it runs clear, then let them drain completely in a colander. Another common error is adding the dressing while the ingredients are still wet, causing it to become diluted and less flavorful, so make sure your cucumbers and herbs are thoroughly dried after washing. To keep your cucumbers crisp and prevent a watery salad, try salting the sliced cucumbers and letting them sit for 10 minutes before patting them dry with paper towels. For the best flavor development, make this salad at least 30 minutes before serving to allow the ingredients to marinate together, but add the fresh herbs just before serving to maintain their bright taste and texture.
What to Serve With White Bean and Cucumber Salad?
This fresh and tangy bean salad makes a perfect side dish for grilled meats like chicken, salmon, or lamb chops. Since it’s already loaded with protein from the beans, you could also serve it as a light main course alongside some warm pita bread or crusty sourdough for scooping up all that good dressing. I love to pair it with other Mediterranean-inspired dishes like grilled vegetables, hummus, or even a simple tomato bruschetta. For a complete summer meal, try serving it next to some grilled corn on the cob or a platter of fresh tomatoes drizzled with olive oil.
Storage Instructions
Keep Fresh: This bean and cucumber salad stays good in an airtight container in the fridge for about 3-4 days. The flavors actually get better after a day as everything marinates together! Just give it a quick stir before serving to redistribute the dressing.
Make Ahead: If you want to prep this salad in advance, combine all ingredients except the cucumbers and fresh dill. Add those just before serving to keep them crisp and fresh. The base mixture can be made up to 2 days ahead and stored in the fridge.
Serving Tip: Take the salad out of the fridge about 15 minutes before serving – it tastes best when not ice cold. This lets the olive oil come to temperature and the flavors really shine through. Give it a quick taste and adjust the seasoning if needed.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0-5 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 25-30 g
- Fat: 40-45 g
- Carbohydrates: 50-60 g
Ingredients
- 2 cans cannellini beans
- 1 to 2 mini cucumbers, cut into slices
- 3 to 4 radishes, cut into rounds
- 1/2 shallot, finely minced
- Fresh dill, stems discarded, finely chopped
- 1 clove garlic, finely minced
- Juice from 1/2 of a lemon
- 3 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- Salt and pepper, to preference
Step 1: Prepare and Chop the Vegetables
- 2 cans cannellini beans
- 1 to 2 mini cucumbers, cut into slices
- 3 to 4 radishes, cut into rounds
- 1/2 shallot, finely minced
- fresh dill, stems discarded, finely chopped
Start by draining and rinsing the cannellini beans thoroughly in a colander.
Meanwhile, slice the mini cucumbers and radishes into thin rounds.
Finely mince the half shallot and finely chop the fresh dill after discarding the stems.
Set all prepped ingredients aside for assembling the salad.
Step 2: Make the Dressing
- 1 clove garlic, finely minced
- juice from 1/2 of a lemon
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- salt and pepper, to preference
In a small mixing bowl, combine the minced garlic clove, juice from half a lemon, extra virgin olive oil, Dijon mustard, and a generous pinch each of salt and pepper.
Whisk the ingredients together until a smooth, emulsified dressing forms.
I like to taste the dressing at this stage and adjust the salt, pepper, or lemon juice if needed for a bright, tangy flavor.
Step 3: Assemble the Salad
- cannellini beans (from Step 1)
- sliced cucumbers (from Step 1)
- sliced radishes (from Step 1)
- minced shallot (from Step 1)
- chopped dill (from Step 1)
- dressing (from Step 2)
In a large salad bowl, add the drained and rinsed cannellini beans, sliced cucumbers, sliced radishes, minced shallot, and chopped dill prepared in Step 1.
Pour the freshly prepared dressing from Step 2 over the top.
Toss everything thoroughly to ensure the salad ingredients are evenly coated with the dressing.
Step 4: Chill and Serve
Store the salad in the refrigerator if not serving immediately, using an airtight container to keep it fresh.
Serve chilled and enjoy.
I find that letting the salad rest in the fridge for at least 20 minutes helps the flavors meld beautifully.