White Bean and Cucumber Dill Salad

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

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.

Course lunch, Salad, Side Dish

Cuisine American, vegan

Keyword 10 minute salad, bean salad, dairy free, gluten free, light lunch, oil free, oil free salad dressing

Prep Time 10

Total Time 10

Servings servings

Calories 170kcal

Author Jackie Akerberg

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

Instructions

Add the beans, cucumbers, dill, capers and onion to a serving bowl or air-tight container, if you're prepping in advance.
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.
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