Dilly White Bean Cucumber Salad
A refreshing salad combining creamy white beans with crisp cucumbers and fresh dill, perfect for any occasion and easy to prepare in advance.
Ingredients
Main ingredients
- 2 medium Cucumbers, diced
- 1 can White beans, drained and rinsed Cannellini or navy beans work well.
- 2-3 tablespoons Fresh dill, chopped
Vinaigrette
- 2 tablespoons Lemon juice
- 1 tablespoon Vinegar (apple cider )
- 1 teaspoon Mustard (Dijon works well)
- to taste Salt and pepper
- optional Olive oil For a richer taste.
Instructions
Preparation
- Dice the cucumbers and rinse the white beans, ensuring the beans are well-drained.
Make the Vinaigrette
- In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, and pepper. Optionally add a drizzle of olive oil.
Combine the Salad
- In a large mixing bowl, toss the diced cucumbers, white beans, and chopped dill. Pour the vinaigrette over the mixture and gently fold until well combined.
Chill and Serve
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Garnish and Enjoy
- Give the salad another toss and adjust any seasoning as needed before serving.
Notes
Store leftovers in an airtight container in the fridge for 2–3 days. Best enjoyed fresh for optimal crunch and flavor.