Description
A light and invigorating salad combining creamy white beans, crisp cucumbers, and fresh dill in a zesty lemon-garlic vinaigrette. Perfect for a healthy side or light meal.
Ingredients
1 (15 oz) can white beans (e.g., cannellini or navy), drained and rinsed
1 medium cucumber, thinly sliced
1/4 cup finely chopped fresh dill
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup red onion, thinly sliced (for extra bite)
Instructions
In a large bowl, combine drained white beans and sliced cucumbers.
In a small bowl, whisk together lemon juice, olive oil, vinegar, minced garlic, salt, and pepper.
Pour the dressing over the salad and toss to coat evenly.
Fold in fresh dill and optional red onion.
Chill for 15–20 minutes before serving to let flavors meld.
Notes
Use dried white beans if preferred — cook 1 cup dried beans for 1 hour.
Substitute parsley for dill if unavailable.
Store in an airtight container in the refrigerator for up to 2 days.
For a heartier version, add cherry tomatoes or croutons.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.7g
- Carbohydrates: 15g
- Fiber: 3.2g
- Protein: 6g
- Cholesterol: 0mg