I can’t get enough of this Dilly White Bean Cucumber Salad, with crisp cucumbers, creamy beans, fresh dill, and a zippy vinaigrette that makes every bite pop. It’s the kind of picnic-perfect side dish that disappears fast.

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I’m obsessed with this Dilly White Bean Cucumber Salad because it hits that rare spot between crisp, creamy, tangy, and wildly refreshing. I love how English cucumbers keep every bite snappy, while fresh dill makes the whole bowl taste bright and a little punchy.

This is the salad I want cold from the fridge, scooped onto a plate at a picnic, or eaten straight from the container while standing at the counter. No fuss.

Big flavor. And it somehow feels light but satisfying, which is exactly why I keep coming back to it all summer long.

Again and again, honestly.

Ingredients

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English cucumbers bring that cool, crisp crunch you’ll want in every bite.
White beans make it hearty, creamy, and actually filling without feeling heavy.
Red onion adds a sharp little bite, but it doesn’t take over.
Fresh dill is the main character here.
Bright, herby, and super fresh.
Red wine vinegar gives the salad that tangy, wake-it-up kind of kick.
Lemon juice keeps everything tasting clean, zippy, and not too flat.
Dijon mustard helps the dressing feel smooth and a little bold.
Garlic adds just enough savory flavor so it’s not boring.
Olive oil makes it silky, but water works if you’re keeping it lighter.
Kosher salt pulls the whole thing together.
Basically, don’t skip it.
Black pepper adds a tiny warm edge in the background.
Plus, cherry tomatoes add juicy sweetness if you’re feeling extra.

Ingredient Quantities

2 medium English cucumbers, thinly sliced

2 cans 15 ounce cannellini or great northern beans, drained and rinsed

1/4 cup thinly sliced red onion

1/2 cup fresh dill, chopped

3 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 small garlic clove, minced

2 tablespoons extra virgin olive oil or 2 tablespoons water for oil free

3/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

Optional: 1 cup halved cherry tomatoes

How to Make this

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1. Slice the English cucumbers thinly and place them in a large bowl.

2. Drain and rinse the cannellini or great northern beans and add them to the bowl with the cucumbers.

3. Thinly slice the red onion and add it to the bowl.

4. Chop the fresh dill and add about half to the bowl, reserving the rest for garnish.

5. In a small bowl or jar whisk together the red wine vinegar, lemon juice, Dijon mustard, minced garlic, olive oil or water for oil free, kosher salt, and black pepper until emulsified.

6. Pour the vinaigrette over the cucumber and bean mixture and gently toss to combine, taking care not to mash the beans.

7. Taste and adjust seasoning with additional salt and pepper if needed.

8. If using, fold in the halved cherry tomatoes.

9. Refrigerate the salad for at least 20 minutes to allow flavors to meld, then give it a final toss and sprinkle with the remaining chopped dill before serving.

Equipment Needed

1. Chef knife
2. Cutting board
3. Mandoline or vegetable slicer (for very thin cucumber slices)
4. Large mixing bowl
5. Colander or fine mesh sieve (for draining and rinsing beans)
6. Small bowl or jar plus whisk or fork (for emulsifying the vinaigrette)
7. Measuring spoons and measuring cup
8. Serving spoon or salad tongs and a storage container for chilling

FAQ

Can I make this salad ahead of time? Yes. The flavors improve after resting 1 to 2 hours in the refrigerator. For best texture, add the cucumber and onion shortly before serving if you want them extra crisp.

How long will leftovers keep? Stored in an airtight container the salad will keep 3 to 4 days in the refrigerator. Beans and dressing hold well, but cucumbers soften over time.

Can I use a different type of bean? Yes. Cannellini or great northern beans are preferred for their mild flavor and creaminess, but navy beans or chickpeas also work well.

What if I want the salad oil free? Substitute the olive oil with 2 tablespoons of water or more vinegar and whisk to emulsify. The salad will be lighter and still flavorful.

Can I add other vegetables or herbs? Absolutely. Halved cherry tomatoes are optional and delicious. Chopped parsley, mint, or thinly sliced radishes are tasty additions; just adjust salt and acid to taste.

How should I adjust seasoning? Taste after the salad chills and add more kosher salt, lemon juice, or red wine vinegar a little at a time until balanced. Fresh dill is prominent so increase or decrease it based on preference.

Dilly White Bean Cucumber Salad Recipe Substitutions and Variations

Cucumbers: swap English cucumbers for Persian cucumbers for the same crispness and thinner skin, or use thinly sliced zucchini for a milder, slightly firmer bite.
White beans (cannellini or great northern): substitute chickpeas for a nuttier texture, or use butter beans (lima) for a creamier, richer mouthfeel.
Fresh dill: replace with fresh flat-leaf parsley plus a teaspoon of lemon zest for brightness, or use fresh tarragon sparingly for an anise-like lift.
Red wine vinegar: use white wine vinegar or apple cider vinegar at a 1 to 1 ratio, or increase the lemon juice by another tablespoon for a citrus-forward acid.

Pro Tips

1. Slice the cucumbers paper thin so they blend with the beans instead of overpowering them; a mandoline or very sharp knife makes a huge difference.
2. Toss the cucumber slices with a light pinch of salt and let them sit in a colander for 10 minutes, then pat dry. This removes excess water so the salad does not go watery after chilling.
3. Be gentle when mixing so the beans stay intact; use a large spoon and fold rather than mashing. Whole beans give the salad a nicer texture.
4. Make the dressing ahead and taste it before adding to the salad. If it feels too sharp after resting, stir in an extra teaspoon of olive oil or a splash more water and a touch more Dijon to round it out.

Dilly White Bean Cucumber Salad Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

Servings

servings

Calories

183

kcal

Equipment: 1. Chef knife
2. Cutting board
3. Mandoline or vegetable slicer (for very thin cucumber slices)
4. Large mixing bowl
5. Colander or fine mesh sieve (for draining and rinsing beans)
6. Small bowl or jar plus whisk or fork (for emulsifying the vinaigrette)
7. Measuring spoons and measuring cup
8. Serving spoon or salad tongs and a storage container for chilling

Ingredients

2 medium English cucumbers, thinly sliced
2 cans 15 ounce cannellini or great northern beans, drained and rinsed
1/4 cup thinly sliced red onion
1/2 cup fresh dill, chopped
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced
2 tablespoons extra virgin olive oil or 2 tablespoons water for oil free
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Optional: 1 cup halved cherry tomatoes

Directions

Slice the English cucumbers thinly and place them in a large bowl.
Drain and rinse the cannellini or great northern beans and add them to the bowl with the cucumbers.
Thinly slice the red onion and add it to the bowl.
Chop the fresh dill and add about half to the bowl, reserving the rest for garnish.
In a small bowl or jar whisk together the red wine vinegar, lemon juice, Dijon mustard, minced garlic, olive oil or water for oil free, kosher salt, and black pepper until emulsified.
Pour the vinaigrette over the cucumber and bean mixture and gently toss to combine, taking care not to mash the beans.
Taste and adjust seasoning with additional salt and pepper if needed.
If using, fold in the halved cherry tomatoes.
Refrigerate the salad for at least 20 minutes to allow flavors to meld, then give it a final toss and sprinkle with the remaining chopped dill before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.