15-Minute Cucumber Dill Healthy Bean Salad

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

15-Minute Cucumber Dill Healthy Bean Salad

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!

Course Main Course, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Bean salad recipe, Cannellini Beans, Cucumber, Dill, Healthy Bean Salad, Lemon, Quick 5-Minute Lemon Garlic Vinaigrette, Red onion, White Beans

Prep Time 15

Total Time 15

Servings

Calories 350kcal

Author Lauren McNeill, RD

Equipment

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

Ingredients

1 batch Quick 5-Minute Lemon Garlic Vinaigrette See note
2 540 ml cans of white navy beans drained and rinsed well
1 cucumber thinly sliced
1/4 red onion thinly sliced
1/4 cup packed fresh dill chopped
1/2 lemon juiced
1/4 tsp fresh cracked pepper or to taste
1/4 tsp salt or to taste

Instructions

Make a batch of the Quick 5-Minute Lemon Garlic Vinaigrette and set aside.
In a large bowl, combine the white navy beans, thinly sliced cucumber and red onion, fresh dill, lemon juice and black pepper. Pour the Quick 5-Minute Lemon Garlic Vinaigrette over top, toss well and enjoy!

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!

Nutrition