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Dilly White Bean Cucumber Salad

Name: Dilly White Bean Cucumber Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Ingredients: 1 garlic clove (minced); Juice of 1 small lemon; about 2 tablespoons; 2 tablespoons extra virgin olive oil; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; Black pepper (to taste); 2 15-ounce can of white beans* (rinsed and drained); 2 Persian cucumbers (thinly sliced, or 1/2 a large cucumber); 5-7 radishes (cut into matchsticks); ¾ Oz fresh dill (stems removed and finely chopped); 2 green onions (green and white parts thinly sliced)

2 servings

servings

10 minutes

active time

18 minutes

total time

Start Cooking

Ingredients

1 garlic clove (minced)

Juice of 1 small lemon; about 2 tablespoons

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon salt

Black pepper (to taste)

2 15-ounce can of white beans* (rinsed and drained)

2 Persian cucumbers (thinly sliced, or 1/2 a large cucumber)

5-7 radishes (cut into matchsticks)

¾ Oz fresh dill (stems removed and finely chopped)

2 green onions (green and white parts thinly sliced)

Directions

Make the Vinaigrette: Add the garlic, lemon juice, oil, mustard, salt, and pepper to a small bowl. Whisk well and set aside for 5 minutes while you prep the remaining ingredients; the lemon juice will mellow out the flavor of the raw garlic.

Make the Salad: Add the beans, cucumber, radishes, dill, and green onions to a large bowl. Add the dressing to the bowl and then mix well until evenly incorporated. Season with additional salt and pepper to taste, if necessary.

Serve: Serve immediately, or store in the fridge for 15 to 30 minutes before serving, to allow the flavors to combine. more. Leftovers will keep in the fridge for up to 5 days.

Nutrition

Serving Size

Calories

153 kcal

Total Fat

14 g

Saturated Fat

2 g

Unsaturated Fat

12 g

Trans Fat

Cholesterol

Sodium

617 mg

Total Carbohydrate

6 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

2 g