Mediterranean White Bean Cucumber Salad (Printable)
Refreshing Mediterranean mix of white beans, cucumber, cherry tomatoes and dill in a bright lemon-olive oil dressing.
# List of ingredients:
→ Beans & Vegetables
01 - 2 cups cooked white beans (cannellini or navy), rinsed and drained
02 - 1 large English cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 small red onion, finely chopped
05 - 1/4 cup fresh dill, chopped
06 - 1/4 cup flat-leaf parsley, chopped
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon lemon zest
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon sea salt, or more to taste
12 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
13 - 1/4 cup kalamata olives, pitted and sliced
14 - 1/4 cup crumbled feta cheese (omit for dairy-free or vegan preparation)
# Steps:
01 - Place white beans, diced cucumber, cherry tomatoes, chopped red onion, dill, and parsley in a large salad bowl.
02 - In a small bowl or jar, whisk olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper until fully emulsified.
03 - Pour the dressing over salad ingredients. Gently toss to ensure even coating.
04 - Fold in kalamata olives and feta cheese, if desired. Mix lightly to distribute.
05 - Taste and adjust salt and pepper to preference.
06 - Serve immediately or refrigerate for 30 minutes to enhance flavors.
# Expert Advice:
01 -
- It tastes like a sunny picnic, even if you're just eating at your desk.
- The fresh dill and lemon brighten up the beans in ways you have to try to believe.
02 -
- If you rush the chopping and add oversized chunks, some bites will be all bean or all cucumber—size matters.
- Letting the salad rest in the fridge for a little while transforms the flavors and helps everything soak up the dressing.
03 -
- Buying whole lemons and zesting just before use gives unrivaled brightness.
- If you want every bite full of flavor, let the salad come closer to room temperature before serving.