This Cucumber Dill Healthy Bean Salad is about to be your new meal prep staple! It only takes 15-minutes to whip up and is equal parts crunchy from the cucumber and wildly flavorful from the dill, with my Quick 5-Minute Lemon Garlic Vinaigrette to tie it all together! Using canned beans and with no cooking required, you’re going to love this fiber and protein-packed easy bean salad recipe!

Spoon scooping a portion of the bean salad from the bowl, showcasing white beans, cucumber slices, red onion, and dill.

Friends, I think I just invented the most mouthwatering healthy bean salad recipe ever.

Think bright, zesty, and packed with flavor. The cool crunch of cucumber meets the herby pop of fresh dill, all wrapped up in my Quick 5-Minute Lemon Garlic Vinaigrette that’s tangy enough to make your taste buds dance. The beans? They’re basically little flavor sponges, soaking up all that garlicky, lemony goodness so every bite is fresh, vibrant, and totally addictive, which you know I love as a Registered Dietitian!

And while I’m no stranger to easy and healthy bean recipes, there’s something about this easy bean salad that just screams delicious, just like my 15-Minute Vegan Bean Salad with Sundried Tomato Pesto, which has quickly been added to my regular recipe rotation!

The only thing better than a protein-packed bean salad? A 15-minute protein-packed bean salad, and this one checks all the boxes!

  • Packed with 14 grams of protein and 12 grams of fiber per serving? Absolutely.
  • Uses canned beans for ease, just like in my 15-Minute Air Fryer Chickpea Snack? Yup.
  • Loaded with plenty of veggies? Of course.
  • Made with convenient canned beans for a super quick prep? Check!
Vinaigrette being poured over the white beans, cucumber, red onion, and dill in a white bowl.

Dill-Free? Delicious Anyway!

Lucky for you, I’ve also tested this fresh dill bean salad using basil instead, you know, in case you have any leftover from making my 20-Minute Marry Me Chickpeas (Using Canned Chickpeas!), and it’s still seriously SO delicious!

Want to level up this bean and cucumber salad even more? Sub the regular red onion for my super popular Easy Homemade red-Quick-Pickled Red Onion for an extra burst of pickled goodness!

Flatlay of ingredients for bean salad.

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Even Better Leftover!

I couldn’t resist testing this Cucumber Dill Bean Salad—first right after making it, and then again about 30 minutes later, after shooting photos. Letting it sit for 30 minutes (or more!) makes the cucumbers extra-crunchy and almost pickle-like, while the beans soak up even more flavor. Honestly, my mouth is watering just thinking about it!

Wooden spoons stirring the bean salad, mixing the beans, cucumber, red onion, and dill with dressing.

Side Dish? Main Event? You Decide!

While this healthy bean salad is totally a complete main dish on its own, you can also make it as a side dish to pair with pretty much anything, including my Healthy Grilled Teriyaki Tofu Skewers with Veggies, which pack even more protein and veggies and are so flavorful!

Let’s Whip Up Some Bean Salad Magic!

Mason jar with lemon and garlic as a label with vinaigrette inside.
Step 1: Make a batch of Quick 5-Minute Lemon Garlic Vinaigrette.
Vinaigrette being poured over the white beans, cucumber, red onion, and dill in a white bowl.
Step 2: Pour vinaigrette over the bean salad ingredients.
Wooden spoons stirring the bean salad, mixing the beans, cucumber, red onion, and dill with dressing.
Step 3: Toss well and enjoy!
Spoon scooping a portion of the bean salad from the bowl, showcasing white beans, cucumber slices, red onion, and dill.
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15-Minute Cucumber Dill Healthy Bean Salad

Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes
Author: Lauren McNeill, RD
This Cucumber Dill Healthy Bean Salad is about to be your new meal prep staple! It only takes 15-minutes to whip up and is equal parts crunchy from the cucumber and wildly flavorful from the dill, with my Quick 5-Minute Lemon Garlic Vinaigrette to tie it all together! Using canned beans and with no cooking required, you're going to love this fiber and protein-packed easy bean salad recipe!
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Ingredients
 

Equipment

  • 1 large bowl
  • 1 small bowl or jar to make the salad dressing

Instructions
 

Notes

Salad Dressing Note: I used almost the whole batch of the salad dressing for this bean salad, but add half, toss, and taste to make sure you’re dressing to your liking!
I used white navy beans for this recipe, but cannellini beans and chickpeas would also work well!
Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days!
Serving: 0.25of the recipe, Calories: 350kcal, Carbohydrates: 41g, Protein: 14g, Fat: 18g, Saturated Fat: 2g, Sodium: 640mg, Fiber: 12g
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!