Cannellini Bean and Cucumber Salad
This Cannellini Bean and Cucumber Salad is a perfect balance of creamy, crunchy, tangy, and herby. It’s filling enough to be a light meal, yet fresh and crisp enough to serve as a side dish or part of a mezze spread. Whether you serve it on toast, wrap it in a flatbread, or enjoy it as is, this salad is a celebration of vibrant, plant-based ingredients.
Why You’ll Love This Cannellini Bean and Cucumber Salad
This dish is a masterclass in contrasts: the creamy mashed cannellini beans meet crisp cucumber strips, fragrant dill, zesty lemon, and a surprising touch of umami from soy sauce and capers. It’s a versatile, no-cook salad that comes together in minutes and packs in flavor without fuss.
It also ticks all the boxes:
- Plant-based and vegan
- Naturally gluten-free
- High in fiber and plant protein
- Rich in fresh herbs and raw veggies
- Ready in under 15 minutes
Ingredients You’ll Need
Here’s a closer look at each component and what it brings to the dish:
- 1 can cannellini beans, drained and mashed with a fork
– The creamy base of this salad. Cannellini beans are soft, mild, and rich in protein and fiber. - ½ English cucumber, sliced into thin, small strips
– Adds crunch and freshness. The thinner the better — think matchsticks. - ½ cup fresh dill, roughly chopped
– Bright, herbal, and aromatic. Dill is essential to the salad’s flavor profile. - ⅓ cup spring onions, finely chopped
– Brings a mild onion flavor and a pop of green. - ½ small red onion, finely chopped
– Adds depth and sharpness. Soaking it briefly in lemon juice helps mellow it out. - 1 tbsp capers
– Tiny flavor bombs of salt and vinegar. Don’t skip these! - 1 tbsp vegan mayo
– Adds creaminess and a slight tang. Keeps everything bound together. - Juice of ½ lemon
– Adds acidity, brightness, and cuts through the richness. - 1 tbsp soy sauce
– Unconventional in a salad like this, but brings a hit of umami and salt. - 1 tbsp sesame seeds
– Adds nuttiness and texture. Optional but highly recommended.
How to Serve Cannellini Bean and Cucumber Salad
This salad is incredibly versatile. Here are some of our favorite ways to enjoy it:
1. On Toast
A thick slice of sourdough, multigrain, or gluten-free bread topped with this salad makes a beautiful open-faced sandwich. Add a few extra dill sprigs and black pepper for flair.
2. Wrapped Up
Use soft flatbreads, whole grain wraps, or lettuce leaves. Add greens like arugula or baby spinach and a few pickled red onions for extra zing.
3. As a Side Salad
Serve alongside roasted veggies, grilled tofu, falafel, or even a veggie burger. It makes a fresh contrast to warm or hearty mains.
4. Topped with Extras
Top your salad with sliced avocado, microgreens, or a sprinkle of chili flakes for a spicy kick.
Tips and Substitutions
Can’t find cannellini beans?
You can substitute with great northern beans or navy beans. Chickpeas can work too, though they’ll change the texture and flavor slightly.
Not a fan of dill?
Try fresh parsley, chives, or a combo of mint and basil for a different herbaceous profile.
Want it extra creamy?
Add another spoonful of vegan mayo or even a spoonful of plain vegan yogurt.
Low-sodium version?
Use reduced-sodium soy sauce or tamari and rinse your capers. You can also omit the added salt entirely.
Meal Prep and Storage
This salad is perfect for meal prep.
- Make ahead: It stores well in an airtight container in the fridge for up to 3 days.
- Flavor improves over time: The herbs and dressing meld together beautifully after a few hours.
- Serving suggestion: If the salad has been in the fridge, let it come to room temperature before serving and give it a quick stir.
Cannellini Bean and Cucumber Salad FAQs
Can I use dried beans instead of canned?
Yes! Cooked dried cannellini beans work perfectly. Soak them overnight and cook until soft, then mash as directed. One can of beans is about 1.5 cups cooked beans.
How do I make this salad oil-free?
Simply omit the vegan mayo or substitute it with mashed avocado or plain unsweetened vegan yogurt. The dressing will still be creamy and flavorful.
Is this salad gluten-free?
Yes, all ingredients in the salad are naturally gluten-free. Just ensure your soy sauce is labeled gluten-free, or use tamari instead.
Can I make this salad without capers?
Capers add a briny depth, but if you don’t have them, try chopped green olives or a small splash of pickle brine or apple cider vinegar.
How do I keep the cucumber from getting soggy?
If you’re making the salad in advance, consider salting the cucumber lightly and letting it sit for 10 minutes before draining off the liquid. This helps keep it crunchy.
Can I use other herbs instead of dill?
Absolutely. Parsley, basil, cilantro, or mint can each offer a different but equally delicious flavor profile. Dill is traditional and aromatic, but creativity is always welcome.
How spicy is this dish?
It isn’t spicy by default, but you can easily add spice with chili flakes, fresh chopped chili, or a touch of hot sauce.
Is this suitable for kids?
Yes — it’s mild, fresh, and easy to eat. You might want to reduce the red onion or capers for picky eaters.
Check out more recipes:
Savory Chickpea Granola Clusters
Cannellini Bean and Cucumber Salad
Ingredients
- can cannelini beans drained and mashed with fork
- ½ English cucumber thinly sliced into small strips
- ½ cup fresh dill chopped
- ⅓ cup spring onion chopped
- ½ small red onion finely chopped
- 1 tbsp capers
- 1 tbsp vegan mayonnaise
- juice of ½ lemon
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
Instructions
- Drain and rinse the cannellini beans. Mash them with a fork in a mixing bowl, leaving a bit of texture.
- Thinly slice the cucumber into matchsticks. Finely chop the red onion, spring onions, and dill.
- In a small bowl, whisk together the vegan mayo, lemon juice, and soy sauce.
- Add cucumber, chopped onions, dill, and capers to the mashed beans. Pour over the dressing and mix gently to combine.
- Taste and adjust seasoning if needed. You likely won’t need added salt due to soy sauce and capers.
- Sprinkle with sesame seeds and serve on toast, in a wrap, or enjoy as a side salad.
