• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Side Dish Recipes

    Cucumber & Cannellini Bean Salad with Dill

    Modified: Jun 6, 2023 · Published: Jun 21, 2018 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·5 from 10 reviews
    Overhead view of a dish of Cucumber & Cannellini Bean Salad with Dill

    Mix together 6 ingredients in just minutes with this easy no-cook bean salad recipe. Perfect for summer evenings when you don't want to heat up the kitchen!

    Overhead view of a dish of Cucumber & Cannellini Bean Salad with Dill

    Do you ever get stuck in a side dish rut? Repeating the same things over and over can make your meals feel less than exciting.

    Don't get me wrong - there's plenty to be said for quick and easy staples, but there are lots of quick ways to change things up and add a bit of excitement to dinnertime.

    Take beans for example. My pantry is usually stocked with lots of canned beans.

    While I cook with them fairly often (like these Roasted Sweet Potato and Black Bean Tacos with Cilantro Chimichurri or this Latin Chicken Skillet with Black Beans + Tomatoes), I also like to use canned beans as a cool, no-cook addition to meals (like this Pork Scallopini with White Bean-Tomato Salad or this Mango, Jicama + Black Bean Salsa).

    Overhead view of a dish of Cucumber & Cannellini Bean Salad with Dill

    I do lots of variations on salads with cucumbers, tomatoes, and other fresh produce. These dishes tend to make appearances even more often during the summer when I don't want to heat up my house more than necessary.

    My air conditioning doesn't really reach my tiny kitchen, so no-cook recipes like this are a total life-saver.

    Adding canned beans to salads like this adds a lovely texture and helps bulk up the rest of the ingredients. Plus they are a great source of protein, fiber, and iron.

    For this particular salad, I picked some dill from my garden and added it to the chopped cucumber and sliced red onion. You could use a shallot here instead of the red onion if you like a milder flavor, or just let it sit in the fridge for a bit to mellow out. It would work with green onions as well, but you won't get that fun pop of color.

    A spoon lifting a portion out of a dish of Cucumber & Cannellini Bean Salad with Dill

    No need to be fussy about whisking together a vinaigrette here - you can simply toss everything together in a bowl as you chop, then pour the oil and vinegar right on top, season with salt and pepper, then stir to combine.

    This salad was a big hit at the dinner table alongside some ribs, and it was great as lunch on its own the next day, too. It would be great over some salad greens as well - just be sure to drizzle a bit of the liquid from the bottom of your mixing bowl over top so there's enough to dress the greens.

    A little avocado and/or some feta or goat cheese would be nice here, too! YUM!

    This bean salad will hold up pretty well in the refrigerator for a few days, making it a great make-ahead dish, and a lovely addition to your lunchbox.

    Love cucumber recipes? Check out some of our very favorites in this roundup: 25+ Must-Try Cucumber Recipes

    Overhead view of a dish of Cucumber & Cannellini Bean Salad with Dill

    Looking for more simple side dishes? Check out some of our favorite recipes:

    • Honey Balsamic Roasted Carrots
    • Patatas Bravas with Chipotle Aioli
    • Skillet Garlic Parmesan Bread
    • Bourbon-Orange Cranberry Sauce
    • Asian Broccoli Slaw
    • Garlicky Sun-dried Tomato Studded Couscous
    • Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds
    • Roasted Butternut Squash & Broccolini with Truffle Salt
    • Falafel-Spiced Chickpea Salad with Tahini-Lemon Vinaigrette
    • Roma Salad with Caper-Dill Vinaigrette
    • Quick Chickpea Salad with Lemon-Dill Vinaigrette
    • Creamy Cucumber, Avocado, Chickpea, & Sun-Dried Tomato Salad
    • Bourbon-Orange Cranberry Sauce
    • Instant Pot Mashed Potatoes

    Recipe for Cucumber & Cannellini Bean Salad with Dill

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Overhead view of a dish of Cucumber & Cannellini Bean Salad with Dill

    Cucumber & Cannellini Bean Salad with Dill

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 5 minutes
    • Cook Time: 0 minutes
    • Total Time: 5 minutes
    • Yield: 4 to 6 servings 1x
    • Category: Salad
    • Method: No Cook
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    Mix together 6 ingredients in just minutes with this no-cook bean salad recipe. Perfect for busy summer evenings when you don't want to heat up the kitchen!


    Ingredients

    Scale
    • 1 English cucumber, quartered and sliced ¼-inch thick
    • ¼ cup red onion, thinly sliced
    • 1 (15.5-ounce) can cannellini bean, rinsed and drained
    • 1 tablespoon fresh dill, chopped
    • 1-2 tablespoons white wine vinegar
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon kosher salt
    • Freshly cracked black pepper, to taste

    Instructions

    1. In a large bowl, combine cucumber, red onion, rinsed beans, and dill.
    2. Pour vinegar and oil over top, season with salt and pepper, and stir to combine. Taste for seasoning and add more salt and pepper if desired.

    Notes

    Salad will keep, covered, in the refrigerator for several days.
    This salad is great on its own, or scattered on top of salad greens.
    For a more mild onion flavor, substitute shallots or green onions. The onion will also mellow out after it sits in the refrigerator.

    Nutrition

    • Serving Size:
    • Calories: 220
    • Sugar: 1.2 g
    • Sodium: 603.2 mg
    • Fat: 7.5 g
    • Saturated Fat: 1.1 g
    • Carbohydrates: 30.1 g
    • Fiber: 6.7 g
    • Protein: 9.9 g
    • Cholesterol: 0 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Side Dish Recipes

    • Serving dish of cilantro lime rice with lime wedges and cilantro sprigs alongside.
      Easy Cilantro Lime Rice
    • Spoon scooping up pico de gallo from a bowl.
      Classic Pico de Gallo AKA Salsa Fresca
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Squeezing a lemon wedge over a platter of roasted green beans.
      Easy Sheet Pan Roasted Green Beans with Lemon

    Reader Interactions

    Comments

    1. Elaine @ Dishes Delish

      June 26, 2018 at 8:12 am

      What a fresh and delicious salad! I love cannellini beans and I bet they would be delicious with cucumber and dill!

      Reply
      • Ashley

        June 26, 2018 at 10:28 am

        It's such a fun combo! You can totally swap out the herbs with whatever you have hanging around your kitchen. A mix of herbs would be nice, too!

        Reply
    2. Gloria

      June 26, 2018 at 9:13 am

      You know, I was thinking of having a salad for dinner tonight. I just happen to have all the ingredients for this tasty dish. Thanks....dinner plans just got a lot easier. Can't wait to dig in.

      Reply
      • Ashley

        June 26, 2018 at 10:29 am

        I hope you enjoy, Gloria! It's so quick to put together and goes with lots of different dishes 🙂

        Reply
    3. Abby @ WinsteadWandering

      June 27, 2018 at 10:15 am

      I love how fresh and bright this salad! It's gorgeous, and that dill just takes it over the top.

      Reply
    4. Kiki Johnson

      June 28, 2018 at 11:24 am

      Dill and cucumber are one of my favourite summer combos and I love that you added beans for some texture and extra protein!

      Reply
    5. Jennifer

      June 29, 2018 at 3:56 pm

      Is there anything better than fresh dill?? It's my absolute favorite fresh herb, especially in the summer! This salad looks so fresh, perfect for a summer evening on the patio.

      Reply
    6. Nicoletta Sugarlovespices

      June 29, 2018 at 8:54 pm

      Cannellini and red onion is my father's favorite, and now we make it often, too. Never added dill or cucumber, or vinegar, though. Looks delicious, gotta try it soon!

      Reply
    7. Veronika's Kitchen

      July 01, 2018 at 11:11 am

      Love this idea of fresh and healthy salad! Beans, cucumbers, and dill always work well together)

      Reply
    8. Kathryn @ FoodieGirlChicago

      July 01, 2018 at 7:26 pm

      I love salads with white beans. They are so flavorful and perfect for summer!

      Reply
    9. Stacey

      July 02, 2018 at 10:29 am

      Every thing about this salad sounds so tasty and refreshing, and I love how easy it is to make. Can't wait to try!

      Reply
    10. Saima

      July 02, 2018 at 1:49 pm

      Such an easy to put together salad! It's absolutely perfect for the summer when I'm always looking to avoid making elaborate dishes with lots of ingredients and steps. And it looks yum!

      Reply
    11. Nicole

      July 02, 2018 at 7:02 pm

      I seriously love bean salads like no one's business! I would add some feta cheese to this dish just because I love feta.

      Reply
    12. Joyce G

      June 25, 2022 at 5:03 pm

      Just made this now... oh my!!!! Yummy! I'm not normally a fan of dill, but I wanted to try it as written before I put a spin on it. Used shallots cause that's what I had. Thank you for a great recipe!!! ( think I will add some feta tomorrow for lunch!)

      Reply
      • Ashley

        June 26, 2022 at 3:07 pm

        I’m so glad you enjoyed it, Joyce! I swapped red onions out for shallots in a recipe this week, too. Feta is a great addition to this dish - hope you enjoy!

        Reply
    13. Megan @ MegGoesNomNom

      August 09, 2022 at 11:48 am

      This is such a delicious, easy, and budget friendly dish! I loved the leftovers for lunch the next day even more!

      Reply
      • Ashley

        August 09, 2022 at 11:49 am

        I’m so glad this was a hit for you, Megan! We do endless variations of salads like this in my house. Thanks for the review!

        Reply
    14. Gayla Weber

      October 29, 2022 at 11:08 am

      I seeded the cucumber with a tool I bought. Cut the cucumber into rings instead of chunks. Used my ninja to make the dressing and emulsify the oil. I added about a half dozen of the beans to the ninja to give the dressing a little more sticking power.

      Reply
      • Ashley

        October 29, 2022 at 11:09 am

        Ooh love the idea of making a thicker dressing with beans. Thanks for the review, Gayla!

        Reply
    15. Denise

      July 16, 2023 at 11:19 am

      Would it be possible to sub Great Northerns? Of course that's all I have in the pantry!

      Reply
      • Ashley

        July 16, 2023 at 11:26 am

        You can absolutely substitute different canned beans here, Denise. I hope you enjoy it!

        Reply
    16. Denise L.

      April 17, 2024 at 3:10 pm

      This salad was delicious and fresh, and so easy to make! I had dry dill on hand, so I substituted 1/2 TBS of that for fresh dill and I used red-wine vinegar instead of white. The flavors melded so beautifully overnight! I added some cherry tomatoes for color when I served it. Someone mentioned adding feta or chicken, which, no doubt would be scrumptious, but it's yummy on its own, too!

      Reply
      • Ashley

        April 17, 2024 at 3:32 pm

        I'm so so glad this was a hit for you, Denise! Great to know that the dried dill worked out for you. Have you ever tried the refrigerated bottles of freeze dried herbs? I keep a few of them on hand usually. The dill is fantastic and is kind of like a midway point between fresh and dried. I usually find the jars in the refrigerated produce section near the fresh herbs.

        Reply
    17. NeeNee

      June 22, 2024 at 11:46 am

      I make pasta salads for our food pantry volunteers. I turned this into a pasta salad and they loved it. I don’t use red onions, I use sweet onion instead. How do you think it would be with a red pepper for color?

      Reply
      • Ashley

        June 25, 2024 at 11:36 am

        I think bell pepper would work nicely, NeeNee! It may get a little soft if it sits in the fridge for more than a day but it'd be a lovely match for sure.

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.