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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


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. 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.


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.


  • 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
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