Dilly White Bean Cucumber Salad
A crisp, creamy summer salad made with white beans, cucumber, fresh dill, red onion, and a bright lemon dressing.
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Sharp knife
- Cutting board
Ingredients
- 2 15-ounce cans white beans Rinsed and drained
- 1 large English cucumber Sliced into half-moons
- 1/4 small red onion Very thinly sliced
- 1/3 cup fresh dill Finely chopped
- 1/4 cup plain unsweetened dairy-free yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic Finely grated
- 1/2 teaspoon maple syrup Or another mild sweetener
- salt and freshly ground black pepper To taste
Instructions
- Whisk the yogurt, lemon juice, apple cider vinegar, Dijon mustard, garlic, and maple syrup in a small bowl. Season with salt and pepper.
- Add the white beans, cucumber, red onion, and fresh dill to a large mixing bowl.
- Pour the dressing over the salad and gently fold until the ingredients are evenly coated.
- Let the salad rest for 10 to 15 minutes so the flavors can develop.
- Taste, adjust the salt or lemon juice, and serve chilled or slightly cool.
Notes
- Dry the beans well to prevent a watery dressing.
- For the best texture, serve within two days.
- Add extra dill and lemon juice before serving leftovers if needed.