White Bean Cucumber Salad with Yogurt Dill Dressing
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This white bean cucumber salad with yogurt dill dressing is everything we love about easy summer recipes: full of flavor, refreshing, bright, and downright delicious. Let me show you how to toss it together in no time!
If you’re anything like me, you probably always have a can of cannellini beans in the back of your cupboard. That’s exactly how this recipe came to be. I used to make a version of this salad without the white beans, but one day I wanted to bulk it up a bit, so I reached for my trusty can o’ beans. The result blew me away. The beans didn’t just make it more satisfying, they also soaked up the creamy, lemony dressing in the best way, while adding more texture. Now, I can’t imagine this salad without them!
You’ll likely find everything you need to make this salad in your kitchen. If you have a different can of beans in your pantry, go ahead and use that instead.
Tip ⇢ I like to use my tongs with a silicone tip for this salad. They are gentler on the beans, helping keep their texture intact. Don’t worry if some do get squished, though—they’ll still be tasty!
Key ingredients needed
This recipe uses familiar, common ingredients. And white beans are the perfect vessel to deliver the refreshing flavors of dill, cucumber, and red onions. Here are a few notes I’d like to point out about the ingredients:
- White beans: You can use any white bean, but I most often grab cannellini beans – they’re easy to find and have a delicious flavor and creamy texture. Cans are easier, but you could also soak and cook dry white beans.
- Dill: Fresh dill tastes more, well, fresh. When you bring it home, trim the ends off the bunch and put them in a glass with water – like you’re making a dill flower arrangement. You can keep it on your counter for many days like this, or weeks in your fridge. You’ll be so surprised on how long it lasts!
Variations
- Bean swap: While creamy white beans go perfectly with this recipe, I’ve also tried it with chickpeas, and it was delicious! Butter beans or navy beans would be tasty, too.
- Extra veggies: Add some halved cherry tomatoes, spring onions, or radishes.
- Extra herbs: I firmly believe that dill is a must for this salad, but you could also sprinkle on some oregano, fresh basil, mint, parsley, or other fresh herbs.
- Flavor boost: A crack of black pepper never hurts anyone. You can also add crushed clove garlic for savory depth.
A few mains that go well with this salad
Beans are filling, so usually I’ll serve this next so some simple protein. The bright, herby flavors pair beautifully with my lemon butter roasted chicken or my pickle brine chicken. Or try it with either my 8 minute salmon or my salmon burgers.
Make ahead and leftovers
Make-ahead tips: Start by making the dressing up to 3 days in advance – store it separately in a sealed jar or container. You can chop and store the red onion and cucumber together. As the feta and beans have some moisture, we don’t want them to melt into the other ingredients, so add them fresh before serving.
How to store leftovers: Transfer your white bean cucumber salad to a covered container, then refrigerate for up to 2 days. This salad is best enjoyed fresh, as the cucumbers and beans will soften over time, and the feta will melt into it. But it will make for tasty leftovers for a day or two!
White Bean Cucumber Salad with Yogurt Dill Dressing
Ingredients
- ¼ cup chopped fresh dill
- ¼ cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- ½ teaspoon EACH: salt and pepper
- 1 English cucumber
- 1 15-ounce can white beans (drained and rinsed)
- ½ cup crumbled feta cheese
- ¼ cup sliced red onion
Instructions
- In a medium bowl, mix the dill, yogurt, mayonnaise, lemon juice, salt, and pepper.¼ cup chopped fresh dill, ¼ cup Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons fresh lemon juice, ½ teaspoon EACH: salt and pepper
- Add the cucumber, white beans, feta, and red onion to a salad bowl.1 English cucumber, 1 15-ounce can white beans, ¼ cup sliced red onion
- Pour the dressing over the top and toss well. Taste and add more salt and pepper, if you'd like. Serve right away.
Notes
Nutrition
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Wow! My husband went nuts for this salad. He only ever wants one certain cucumber salad, but we’ve eaten this one three times this month.
The first time we served it with seared ahi tuna, the second time with smoked pork chops, and thr third time with chilled shrimp.
I’ll be adding this one to my lunch rotation!
I love hearing this! Winning over someone who already has a favorite cucumber salad is such a compliment. And those pairings all sound amazing, especially the seared ahi tuna. Thanks so much for sharing, and I’m thrilled it’s earned a spot in your lunch rotation! 🌟
This was so easy AND tasty! Perfect for lunches. I added imitation crab to up the protein, and it went perfectly with the dressing!
Imitation crab with that dressing sounds so good! Love that it works so well for lunches too. Thanks for making it! 😊
This is a perfect salad or side dish and so delicious! I have made it with both white beans and chickpeas and both are great with the crunchy cukes and creamy dressing. This one is a goodie!
Love that you’ve tried it both ways! White beans or chickpeas, you really can’t go wrong, and that crunchy cucumber with the creamy dressing is such a good combo. So glad this one’s a goodie in your kitchen. 🥒
An easy and delicious side dish perfect for the spring or summer! The lemon (I added a little extra) and dill really brighten the flavors. Adding cherry or grape tomatoes would be great or some shredded chicken or canned tuna. I made it for meal prep for a few days of lunches with some air fried chicken thighs.
Love how you ran with this one! That extra squeeze of lemon with the dill sounds like the perfect bright combo, and your ideas for tomatoes or a protein would make it so easy to switch up. Pairing it with air fried chicken thighs for meal prep lunches sounds like a winning week ahead. Thanks for sharing all the ideas. 🍋
This will be a go-to salad this summer! Its simplicity and lightness were appreciated. I preferred it served fresh, as the cucumbers softened a bit by the next day. I’ll try the “make ahead”suggestions to make a smaller portion next time.
Fresh is definitely the way to go with cucumbers! Good thinking on making a smaller portion next time so nothing goes to waste. So glad it’s going to be a summer staple! ♥
Easy summer salad! I subbed chickpeas and dried dill and it turned out great. Works as a side dish or could make a nice lunch with pita.
Chickpeas and dried dill sound like such a great swap! And yes, stuffed into a pita for lunch is a really good call. Thanks for making it! ♥
This White Bean Cucumber salad was excellent! Everyone in my family loved it and especially loved the Yogurt Dill Dressing-perfectly tangy! I will definitely be making it again.
So glad the dressing was a hit, it really does make the whole salad! Thanks for making it and happy to hear the whole family loved it. 😊
Delightfully refreshing, and for my husband who thought it a weird combination of ingredients when I told him about it — a surprise treat! So happy I planted dill this year!
Oh I love hearing that so much!