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White Bean and Cucumber Dill Salad

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This White Bean and Cucumber Dill Salad is an easy cucumber salad recipe that’s perfect for any occasion. The combination of creamy beans, fresh cucumbers, and a tangy dill vinaigrette makes it a refreshing side dish you’ll want to make again and again. Whether you're prepping it ahead for a week of lunches or serving it at your next gathering, this cucumber dill salad will quickly become a favorite in your recipe rotation.
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A Cool Refreshing Simple Salad

If you’re looking for a refreshing and easy salad that has all the fixings – you’ve gotta try this White Bean and Cucumber Dill Salad! The combination of fresh cucumber slices, creamy white beans, and aromatic fresh dill tossed with a zesty lemon Dijon vinaigrette makes this salad a true crowd-pleaser and simply irresistible. I love a good dill recipe; as you may know based on previous recipes like my Creamy Potato Leek Soup and Lemony Roasted Veggie Grain Bowls  – this cucumber salad is right up there with all-time favorites. It is beyond easy to prepare and is versatile enough to be a side salad or the main attraction! Whether you’re serving it at a tailgate party, as a side dish for grilled proteins, or packing it for lunch, this salad is versatile, healthy, and loaded with flavor.

The beans; whether you call them butter beans, lima beans, or gigante beans, bring a creamy texture, while the cucumbers keep it light and refreshing. And with the addition of thinly sliced red onion and fresh dill with a tangy dressing, each bite bursts with flavor. Best of all, this creamy cucumber dill salad is oil-free and plant-based, making it an easy, nutritious option for everyone to enjoy.

Ingredients for White Bean and Cucumber Dill Salad

  • Butter Beans (or Lima/Gigante Beans): Butter beans, also known as lima or gigante beans, are a great source of plant-based protein and fiber. Their creamy texture adds a satisfying richness to the salad, balancing the crunch of the cucumbers and red onion. Butter beans are also packed with important nutrients like potassium, magnesium, and iron, making this salad not just delicious but also nutritionally dense. If you can’t find butter beans, chickpeas or cannellini beans make excellent substitutes, providing a similar texture and flavor.
  • Persian Cucumbers: This cucumber variety is smaller and they have thinner skin compared to regular cucumbers. Their crisp texture and mild flavor add a refreshing bite to the salad, balancing the creamy elements like tahini and beans. Cucumbers are hydrating and low in calories, making them a great choice for light, refreshing salads. If Persian cucumbers are unavailable, English cucumbers work as a great substitute.
  • Fresh Dill: The undeniable star of this recipe; fresh dill offers a bright, citrusy flavor that complements the tangy dressing and fresh vegetables. The smell of dill is intoxicating and will leave you craving this salad before you’ve even finished putting it together! Fresh dill is preferred but if you’re in a pinch, dried dill can be used in smaller amounts.
  • Red Onion: The addition of red onions in smaller quantities can provide a sharp but slightly sweet flavor to a recipe and in this case it really brings a vibrance. Thinly sliced, it brings just the right amount of bite to balance the creamy beans and fresh cucumbers. If you find raw red onion too strong, you can soak the slices in water to mellow the flavor or substitute with shallots for a milder taste. 
  •  Capers: These flavor packed tiny morsels are often likened to olives, but they’re actually the unripened buds of a caper bush. They’re packed with tangy, savory, briny flavor and while optional, they add a nice complexity to this dish.
thinly sliced shallots on a cutting board
thin cucumber slices beside a mandoline slicer on a cutting board

Tangy Oil Free Vinaigrette Ingredients 

  • Tahini: The creamy base of this tangy vinaigrette omits the need for any oil and provides a subtle nutty flavor. Using Tahini with the other ingredients helps to emulsify the vinaigrette, giving it a smooth, luscious texture. Tahini is a great source of healthy fats, protein, and calcium, making it a nutritious addition to the salad.
  • Lemon Juice: For a bright, tangy flavor to the dressing that helps balance the richness of the tahini and beans. It’s also a natural preservative, helping to keep the cucumbers and other ingredients fresh. Rich in vitamin C, lemon juice also adds a nutritional boost to the salad while enhancing the overall flavor.
  • Dijon Mustard: Dijon mustard adds a tangy sharpness to the dressing, helping to cut through the creaminess of the tahini and beans. It also acts as an emulsifier, helping to bind the other ingredients together for a smooth and cohesive dressing. 
  • White Wine Vinegar: White wine vinegar adds a subtle acidity that enhances the flavors of the salad without overwhelming them. It balances the sweetness from the maple syrup and the creaminess of the beans and tahini. Vinegar is also a digestive aid and adds a refreshing tang to the overall dish. If white wine vinegar is unavailable, you can use apple cider vinegar or red wine vinegar for a similar tang, though each will bring a slightly different flavor to the dressing.
  • Maple Syrup: Maple syrup brings a touch of natural sweetness to the dressing. While you won’t use much, it still helps provide a deeper caramel-like sweetness to the flavor of the dressing. You can substitute it with agave syrup or honey (if not strictly vegan) for a similar sweetness. 
  •  Nutritional Yeast: This ingredient is known by vegans far and wide for adding an umami, cheesy flavor to dairy-free recipes and that is its exact purpose in this recipe!
  • Garlic Powder: Garlic powder provides a mild but essential savory flavor to the dressing. Unlike fresh garlic, which can be quite strong and pungent, garlic powder blends smoothly into the vinaigrette, offering a more subtle, even flavor throughout the salad.
  • Onion Powder: Onion powder enhances the savory aspect of the dressing without overpowering the other flavors.
pouring syrup into a glass jar with dressing ingredients

How to Make White Bean and Cucumber Dill Salad

Prepare the Salad

Start by gathering your ingredients and rinsing the butter beans thoroughly to remove any excess starch or salt from the canning process. Slice the Persian cucumbers into thin rounds, making sure they’re uniform to ensure an even texture throughout the salad. Finely chop the fresh dill and thinly slice the red onion. Add all of these ingredients into a large serving bowl along with the capers if you’re planning to serve it immediately, or an airtight container if you’re meal-prepping.

Make the Dressing

In a small jar or bowl, whisk together the tahini, lemon juice, Dijon mustard, white wine vinegar, maple syrup, garlic powder, nutritional yeast, onion powder, and a pinch of salt and pepper. The tahini will act as a creamy base for the dressing, while the lemon juice and vinegar add tang and the Dijon mustard brings a slight sharpness. If the dressing feels too thick, slowly add water, a tablespoon at a time, until you reach your desired pourable consistency. Taste the dressing and adjust the seasonings to your liking.

Combine & Chill

Use tongs or a large spoon to gently toss everything together or cover with an airtight lid and give the container a good shake, ensuring each piece of cucumber, bean, and onion is evenly coated with the dressing. This is key to making sure every bite is flavorful. You can eat this salad immediately after making however I HIGHLY suggest you let it chill. This resting period is where the magic happens; the beans will absorb the dressing, the flavors will meld, and the salad will become even more vibrant and delicious. For the best results, let it sit overnight to maximize the flavor bomb! When you’re ready to serve, give it one last toss and enjoy this refreshing and flavorful dish!

How to Store Cucumber Dill Salad

To store your cucumber dill salad, keep it in an airtight container in the fridge. This salad will stay fresh for up to 3-4 days, making it a great option for meal prep. Just be sure to toss it again before serving, as the dressing may settle at the bottom.

What to Serve with White Bean and Cucumber Dill Salad

This cucumber dill salad is incredibly versatile and pairs well with many dishes. Serve it alongside grilled proteins or as a refreshing side dish. Meal prepping this salad is simple as there are no ingredients that will wilt over a few days – pack it as a light lunch and serve with a piece of crusty bread or some fresh pita. You could also serve it with a veggie burger or falafel for a filling, nutrient-packed meal. And if you’re in the mood for something heartier, toss in some cooked quinoa or lentils to make this salad even more substantial.

White Bean and Cucumber Dill Salad Frequently Asked Questions

How long will cucumber salad last in the fridge? This cucumber dill salad will last for up to 3-4 days in the fridge. The cucumbers will soften slightly over time, but the flavors will only get better as they marinate in the dressing.

Can you use dried dill in cucumber salad? Yes, if you don’t have fresh dill on hand, dried dill can be used. However, fresh dill is recommended for the best flavor. If using dried dill, start with a smaller amount and adjust to taste.

Can you make cucumber salad without dill? Absolutely! If you’re not a fan of dill or don’t have it available, you can substitute other fresh herbs like parsley or cilantro to suit your taste.

Can you use chickpeas, great northern beans or cannellini beans?  Yes, any of these beans can be substituted. My favorite would be cannellini beans, also known as white kidney beans. The only white bean I would not recommend is navy beans because they do not hold their shape very well and are better for pureeing.

Did you try this recipe?

Make sure you leave a comment and review below and check out these other fabulous bean salads:

Vegetable Bean Layered Salad

Grilled Zucchini and Corn White Bean Salad

Fall Orzo Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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white bean salad with cucumber, red onion, and fresh dill in a creamy dressing
Jackie Akerberg

White Bean and Cucumber Dill Salad

5 from 2 votes
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This White Bean and Cucumber Dill Salad is an easy cucumber salad recipe that’s perfect for any occasion. The combination of creamy beans, fresh cucumbers, and a tangy dill vinaigrette makes it a refreshing side dish you’ll want to make again and again. Whether you're prepping it ahead for a week of lunches or serving it at your next gathering, this cucumber dill salad will quickly become a favorite in your recipe rotation.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: lunch, Salad, Side Dish
Calories: 170

Ingredients
  

  • 15 oz canned butter beans, rinsed and drained
  • 3 Persian cucumbers, thinly sliced
  • ½ cup fresh dill, finely chopped
  • 1 tbsp capers
  • ¼ red onion, thinly sliced
  • 2 tbsp tahini*
  • ½ lemon, juiced
  • 1 tbsp nutritional yeast
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 tbsp maple syrup
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • salt and pepper, to taste
  • water, if needed, to thin

Method
 

  1. Add the beans, cucumbers, dill, capers and onion to a serving bowl or air-tight container, if you're prepping in advance.
  2. Add the tahini, lemon juice, dijon, vinegar, maple syrup, garlic powder, nutritional yeast and onion to a jar and use a fork or frother to combine until emulsified, thinning with water for desired texture. Season to taste with a generous amount of salt and pepper.
  3. Pour the dressing over the salad and toss to combine. It will absorb a lot of the liquid, so if you have leftovers, set aside for when you're ready to serve. Place in the fridge to chill for at least an hour before serving, preferably overnight!

Notes

All of my recipes are written to be oil-free. If you prefer to use oil in your recipes, I would recommend a cold pressed extra virgin olive oil in place of the tahini in this recipe.

Nutrition

Serving 1servingCalories 170kcalCarbohydrates 26gProtein 8gFat 4gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 2gSodium 435mgPotassium 466mgFiber 7gSugar 4gVitamin A 509IUVitamin C 14mgCalcium 66mgIron 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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