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Easy White Bean Cucumber Salad with Lemon and Dill

A fresh no-cook salad with creamy white beans, crisp cucumber, tomatoes, red onion, lemon, and dill.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 2 (15-ounce) cans cannellini beans drained and rinsed (about 3 cups)
  • 1 large English cucumber diced (about 2 cups)
  • 1 pint cherry tomatoes halved (about 2 cups)
  • 1/4 small red onion thinly sliced (about 1/3 cup)
  • 1/2 cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove finely grated or minced
  • 1/2 teaspoon fine salt plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 cup crumbled feta optional

Equipment

  • 1 colander
  • 1 large mixing bowl

Method
 

  1. Drain and rinse the beans in a colander, then shake off as much excess water as possible.
  2. Add the beans, cucumber, tomatoes, red onion, parsley, and dill to a large mixing bowl.
  3. Whisk the olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper in a small bowl or jar.
  4. Pour the dressing over the salad and fold gently until everything is evenly coated. Add the feta, if using, and fold once more.
  5. Taste and adjust the seasoning. Serve immediately or chill for 15 minutes before serving.

Notes

Storage: Refrigerate promptly in a covered container within 2 hours. Use within 3 days for the best texture.
Nutrition note: Nutrition information is not shown because it has not been independently calculated. If nutrition values are added later, they will be clearly labeled as estimates.