Description
Discover the vibrant flavors of Dilly White Bean Cucumber Salad, a refreshing and nutritious side dish perfect for summer picnics and gatherings. This delightful salad features crisp cucumbers, creamy white beans, and fragrant dill tossed in a zesty vinaigrette that elevates its taste profile. Not only is it vegan and gluten-free, but it also accommodates various dietary needs with an oil-free option. In just 18 minutes, you can create this colorful dish that’s both satisfying and healthy, making it an ideal addition to any meal.
Ingredients
Scale
- 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)
- 2 cans (15-ounce) white beans (rinsed and drained)
- 2 Persian cucumbers (thinly sliced)
- 5–7 radishes (cut into matchsticks)
- .75 oz fresh dill (finely chopped)
- 2 green onions (sliced)
Instructions
- Make the Vinaigrette: In a small bowl, whisk together minced garlic, lemon juice, olive oil, Dijon mustard, salt, and black pepper. Let rest for 5 minutes.
- Prepare the Salad: In a large mixing bowl, combine white beans, cucumbers, radishes, dill, and green onions. Pour vinaigrette over and gently toss to coat.
- Serve: Enjoy immediately or chill in the fridge for 15–30 minutes for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg