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!
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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).
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.
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.
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
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!
- 1 English cucumber, quartered and sliced 1/4-inch thick
- 1/4 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
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper, to taste
- In a large bowl, combine cucumber, red onion, rinsed beans, and dill.
- 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.
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.
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