White Bean Cucumber Salad

This healthy white bean cucumber salad tossed in a tangy vinaigrette is filled with crunchy veggies and fresh dill.

I love throwing this type of salad together to munch on for lunch during the week. I prep all of the ingredients ahead of time then toss it all together when I’m ready to eat. I love that it’s easy to make and is so healthy, filling, and delicious!

How to Make a White Bean Cucumber Salad

Make the vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, together in a small jar. Seal with a lid and shake well; set aside to allow flavors time to mingle.

Make the salad by combining the drained white beans, cucumber, baby spinach tomatoes, red onion, and fresh dill sprigs in a large bowl.

Drizzle with some of the well-shaken vinaigrette, to taste, and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste and serve immediately. Enjoy.

White Bean Cucumber Salad

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Salad

Cuisine: Greek

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Small Jar
• Large Serving Bowl

Ingredients

Vinaigrette:

• 2 tbsp olive oil
• 1½ tbsp seasoned rice vinegar
• ½ tbsp red wine vinegar
• 1 clove of garlic, minced
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper, to taste

Salad:

• 1 (15 oz) white cannellini beans, drained & rinsed
• ½ English cucumber, halved & sliced
• 1 cup baby spinach
• 1 cup cherry tomatoes, quartered, to taste
• ¼ red onion, sliced **Soak slices in ice water for 10 minutes if the flavor is too strong
• Fresh dill sprigs, to taste
• Sea salt and freshly cracked pepper, to taste

Instructions

• Make the vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, together in a small jar. Seal with a lid and shake well; set aside to allow flavors time to mingle. 
• Make the salad by combining the drained white beans, cucumber, baby spinach tomatoes, red onion, and fresh dill sprigs in a large bowl. 
• Drizzle with some of the well-shaken vinaigrette, to taste, and toss to coat evenly.
• Season with sea salt and freshly cracked pepper, to taste and serve immediately. Enjoy. 

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