Lemon Dill White Bean Salad
A no-cook white bean salad with cucumber, radish and dill in a simple lemon dressing. Good with bread or as a side.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
A can of beans becomes lunch when the dressing is bright and the vegetables bring plenty of crunch. Thin radish slices and chopped dill keep this version fresh without needing a long ingredient list.
Drain the beans well before dressing them. Water clinging to the beans dilutes the lemon and olive oil, leaving a puddle at the bottom of the bowl.
Ingredients
- 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
- 1/2 English cucumber, diced
- 5 radishes, thinly sliced
- 2 scallions, thinly sliced
- 1/4 cup loosely packed dill, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp fine salt
- 1/4 tsp black pepper
How to make it
Leave the rinsed beans in a colander for a few minutes while preparing the vegetables.
Whisk the olive oil, lemon juice, Dijon mustard, salt and black pepper in a large bowl.
Add the beans, cucumber, radishes and scallions. Fold gently with a broad spoon so the beans keep their shape.
Stir in the dill, taste, and adjust with a little more lemon or salt if needed.
Serve immediately for maximum crunch, or refrigerate for 15–20 minutes so the dressing settles into the beans.
Kitchen notes & substitutions
Slice radishes thinly
Fine slices give a peppery crunch without dominating each bite.
Choose tender herbs
Dill leaves are delicate; remove any coarse stems before chopping.
Make it a full lunch
Serve with crusty bread or spoon the salad over mixed leaves. Add those just before eating.
Storage & making ahead
Refrigerate in a covered container for up to 2 days. The cucumber will release some liquid, so stir and taste before serving.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use chickpeas?
Yes. They make a firmer salad; the same dressing quantity works.
What can replace dill?
Use flat-leaf parsley for a different but still fresh version. Avoid replacing the full quantity with dried dill.
Lemon Dill White Bean Salad
A no-cook white bean salad with cucumber, radish and dill in a simple lemon dressing. Good with bread or as a side.
Ingredients
Instructions
- Leave the rinsed beans in a colander for a few minutes while preparing the vegetables.
- Whisk the olive oil, lemon juice, Dijon mustard, salt and black pepper in a large bowl.
- Add the beans, cucumber, radishes and scallions. Fold gently with a broad spoon so the beans keep their shape.
- Stir in the dill, taste, and adjust with a little more lemon or salt if needed.
- Serve immediately for maximum crunch, or refrigerate for 15–20 minutes so the dressing settles into the beans.
Sample recipe, not yet kitchen-tested. Image illustrative.
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