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–+ servings
Dilly White Bean Cucumber Salad

Delightful Dilly White Bean Cucumber Salad for Refreshing Meals

A vibrant Dilly White Bean Cucumber Salad, perfect for light and refreshing meals.
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Prep Time 10 minutes
Chilling Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers Chopped into bite-sized pieces
  • 1 can (15 oz) Canned White Beans Rinsed and drained
  • 1/4 cup Fresh Dill Finely chopped
For the Vinaigrette
  • 3 tablespoons Olive Oil
  • 2 tablespoons Vinegar Apple cider or balsamic
  • 1 teaspoon Dijon Mustard
  • Salt To taste
  • Pepper To taste

Equipment

  • Mixing Bowl
  • colander
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Rinse the cucumbers under cool water and chop into bite-sized pieces.
  2. Drain and rinse the white beans in a colander.
  3. In a large bowl, combine the chopped cucumbers, rinsed white beans, and fresh dill.
  4. In a separate bowl, whisk together olive oil, vinegar, and Dijon mustard. Season with salt and pepper.
  5. Pour the vinaigrette over the salad mixture and gently toss to combine.
  6. Cover the salad and refrigerate for 15 to 30 minutes before serving.
  7. Toss again before serving and garnish with extra dill if desired.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For a less watery salad, sprinkle cucumbers with salt and let sit for 10 minutes before mixing. Feel free to add other vegetables for variation, such as bell peppers or cherry tomatoes.

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