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Cucumber & Cannellini Bean Salad with Dill

Overhead view of a dish of Cucumber & Cannellini Bean Salad with Dill
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!
Big Flavors from a Tiny Kitchen - Ashley Covelli
5 from 10 votes
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Servings: 6 Servings
Course: Salad
Cuisine: American
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
 

  • 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 chopped fresh dill
  • 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.

Video

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 information

Nutrition Facts
Cucumber & Cannellini Bean Salad with Dill
Amount per Serving
Calories
105
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
353
mg
15
%
Potassium
 
86
mg
2
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin A
 
58
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
54
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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