Description
A refreshing and vibrant Dilly White Bean Cucumber Salad featuring crisp cucumbers, tender white beans, and fresh dill, tossed in a tangy lemon-Dijon vinaigrette. Perfect for a quick, healthy lunch or a light side dish.
Ingredients
Vinaigrette
- 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
Salad
- 2 (15-ounce) cans white beans, rinsed and drained
- 2 Persian cucumbers, thinly sliced (or 1/2 large cucumber)
- 5-7 radishes, cut into matchsticks
- 0.75 ounces fresh dill, stems removed and finely chopped
- 2 green onions, thinly sliced (green and white parts)
Instructions
- Make the Vinaigrette: In a small bowl, whisk together the minced garlic, lemon juice, extra virgin olive oil, Dijon mustard, salt, and black pepper until well combined. Set aside for 5 minutes to allow the lemon juice to mellow the raw garlic flavor.
- Prepare the Salad: In a large bowl, combine the rinsed and drained white beans, sliced cucumbers, radish matchsticks, chopped fresh dill, and sliced green onions. Pour the vinaigrette over the salad ingredients and mix thoroughly until everything is evenly coated.
- Serve: Serve the salad immediately for the freshest crunch, or refrigerate for 15 to 30 minutes to allow flavors to meld. Leftovers can be stored in the fridge for up to 5 days.
Notes
- For best texture, use fresh Persian cucumbers or a crisp variety like English cucumber.
- Adjust salt and pepper to your taste after mixing the salad.
- This salad can be made ahead and refrigerated, which enhances the flavor blend.
- Drain and rinse canned beans thoroughly to reduce sodium and improve taste.
- Feel free to add a splash of red wine vinegar for an extra tangy kick.
