White Bean Cucumber Salad With Yogurt Dill Dressing

This white bean cucumber salad with yogurt dill dressing is everything we love about easy summer recipes: full of flavor, refreshing, bright, and downright delicious. Let me show you how to toss it together in no time!

A bowl of creamy cucumber salad with white beans, red onion, and fresh dill tossed in a yogurt dill dressing, served with black utensils; a lemon half and herbs are nearby. - 1

I love making variations of cucumber salads for dinner. They are always quick to whip up, and my family loves them. This version, with white beans and a creamy dill dressing, tastes light, but the beans make it a more substantial side. 🥒

If you’re anything like me, you probably always have a can of cannellini beans in the back of your cupboard. That’s exactly how this recipe came to be. I used to make a version of this salad without the white beans, but one day I wanted to bulk it up a bit, so I reached for my trusty can o’ beans. The result blew me away. The beans didn’t just make it more satisfying, they also soaked up the creamy, lemony dressing in the best way, while adding more texture. Now, I can’t imagine this salad without them!

You’ll likely find everything you need to make this salad in your kitchen. If you have a different can of beans in your pantry, go ahead and use that instead.

Tip ⇢ I like to use my tongs with a silicone tip for this salad. They are gentler on the beans, helping keep their texture intact. Don’t worry if some do get squished, though—they’ll still be tasty!

Key ingredients needed

This recipe uses familiar, common ingredients. And white beans are the perfect vessel to deliver the refreshing flavors of dill, cucumber, and red onions. Here are a few notes I’d like to point out about the ingredients:

White beans: You can use any white bean, but I most often grab cannellini beans – they’re easy to find and have a delicious flavor and creamy texture. Cans are easier, but you could also soak and cook dry white beans.
Dill: Fresh dill tastes more, well, fresh. When you bring it home, trim the ends off the bunch and put them in a glass with water – like you’re making a dill flower arrangement. You can keep it on your counter for many days like this, or weeks in your fridge. You’ll be so surprised on how long it lasts!

A bowl with white beans, sliced cucumbers, red onions, crumbled feta cheese, and creamy yogurt dill dressing on a white surface—perfect for a refreshing cucumber salad. - 2

The dressing is full of bright and refreshing flavors, bringing this white bean salad to life.

A bowl of White Bean Salad with cucumber slices, red onion, and fresh dill, all coated in a creamy Yogurt Dill Dressing. - 3

Be careful not to overmix it, as the beans are delicate. Be gentle when you toss!

Variations

Bean swap: While creamy white beans go perfectly with this recipe, I’ve also tried it with chickpeas, and it was delicious! Butter beans or navy beans would be tasty, too.
Extra veggies: Add some halved cherry tomatoes, spring onions, or radishes.
Extra herbs: I firmly believe that dill is a must for this salad, but you could also sprinkle on some oregano, fresh basil, mint, parsley, or other fresh herbs.
Flavor boost : A crack of black pepper never hurts anyone. You can also add crushed clove garlic for savory depth.

A few mains that go well with this salad

Beans are filling, so usually I’ll serve this next so some simple protein. The bright, herby flavors pair beautifully with my lemon butter roasted chicken or my pickle brine chicken . Or try it with either my 8 minute salmon or my salmon burgers .

Make ahead and leftovers

Make-ahead tips: Start by making the dressing up to 3 days in advance – store it separately in a sealed jar or container. You can chop and store the red onion and cucumber together. As the feta and beans have some moisture, we don’t want them to melt into the other ingredients, so add them fresh before serving.

How to store leftovers: Transfer your white bean cucumber salad to a covered container, then refrigerate for up to 2 days. This salad is best enjoyed fresh, as the cucumbers and beans will soften over time, and the feta will melt into it. But it will make for tasty leftovers for a day or two!