Dilly White Bean Cucumber Salad 

The Dilly White Bean Cucumber Salad is a refreshing and protein-packed dish that combines crisp cucumbers, creamy white beans, and vibrant fresh dill, all tossed in a zesty lemon-garlic vinaigrette. This vegan and gluten-free salad is not only quick to prepare—ready in just 10 minutes—but also versatile enough to serve as a light lunch, a side dish for barbecues, or a picnic favorite. Its bright flavors and satisfying textures make it a delightful addition to any meal.

Ingredients

• 1 garlic clove, minced
  
  

• Juice of 1 small lemon (about 2 tablespoons)
  
  

• 2 tablespoons extra virgin olive oil
  
  

• 1 teaspoon Dijon mustard
  
  

• ½ teaspoon salt
  
  

• Black pepper, to taste
  
  

• 2 (15-ounce) cans white beans (such as Great Northern, cannellini, or navy beans), rinsed and drained
  
  

• 2 Persian cucumbers, thinly sliced (or ½ large cucumber)
  
  

• 5–7 radishes, cut into matchsticks
  
  

• ¾ ounce fresh dill, stems removed and finely chopped
  
  

• 2 green onions, thinly sliced
  
  

Directions

1. Prepare the Dressing: In a small bowl, whisk together the minced garlic, lemon juice, olive oil, Dijon mustard, salt, and black pepper until well combined.
   
   

2. Combine the Salad Ingredients: In a large mixing bowl, add the white beans, sliced cucumbers, matchstick-cut radishes, chopped fresh dill, and sliced green onions.

3. Toss and Serve: Pour the prepared dressing over the salad mixture and toss gently to combine, ensuring all ingredients are evenly coated. Taste and adjust seasoning if necessary. Serve immediately or refrigerate for later use.

Nutritional Information (per serving, assuming 4 servings)

• Calories: Approximately 180 kcal
  
  

• Protein: 10 g
  
  

• Fat: 7 g
  
  

  • Saturated Fat: 1 g
    
    

• Carbohydrates: 22 g
  
  

  • Fiber: 6 g
    
    

  • Sugars: 3 g
    
    

• Sodium: 600 mg
  
  

• Potassium: 400 mg
  
  

• Vitamin C: 15 mg
  
  

• Calcium: 40 mg
  
  

• Iron: 2 mg