This is a no-cook salad with enough beans to feel useful at lunch. The cucumber stays crisp, the tomatoes bring juice, and a lemon dressing pulls everything together without a heavy coating. It is best assembled close to serving, especially if you enjoy a firm, crunchy cucumber.

If preparing it ahead, keep the dressing in a separate container. Salt draws moisture from cut vegetables, so a dressed salad will become juicier as it sits. That is not a problem for flavour, but draining excess liquid before serving helps keep the plate neat.

The recipe

Cucumber white bean salad

4 side servings · 15 minutes total · Metric measurements

Ingredients

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Method

  1. Prepare the vegetablesWash the cucumber and tomatoes. Cut the cucumber into bite-size pieces; if the centre is especially watery, scrape out some seeds first. Put it in a large bowl with the halved tomatoes.
  2. Mellow the onionIf the onion tastes very sharp, soak the slices in cold water for 5 minutes, then drain and dry well. Add to the bowl with the rinsed, well-drained beans.
  3. Mix the dressingIn a small bowl, whisk the olive oil, lemon juice, mustard, salt and pepper until combined.
  4. Toss gentlyPour the dressing over the salad. Add the parsley and optional dill, then fold gently so the beans keep their shape.
  5. Taste and serveTaste a bite containing both beans and cucumber. Add more salt or lemon only if needed. Serve immediately, or refrigerate until ready to eat.

Small details that help

  • Drain the beans thoroughly so the dressing is not diluted by liquid from the tin.
  • Use a sharp knife to slice the onion thinly. Thick pieces can dominate an otherwise mild salad.
  • For a packed lunch, transport the dressing separately and keep the salad cold until eating.

Swaps and variations

Use chickpeas instead of white beans, or replace dill with mint. Add crumbled feta if you want a salty topping, reducing added salt accordingly. Mustard is an allergen in some countries; leave it out if needed and whisk the dressing again before pouring.

What to serve with it

Serve with warm bread or alongside potato wedges. For a larger lunch, add a cooked grain that has been cooled and stored safely, keeping the salad chilled until serving.

Storage and reheating

Refrigerate covered at 4°C / 40°F or below and use within 2 days for best texture. Keep dressing separate where possible. Do not leave the salad at room temperature for more than 2 hours, or 1 hour above 32°C / 90°F.

Food-safety reference: safe cooking and reheating temperatures. Refrigerate perishable food within 2 hours, or 1 hour above 32°C / 90°F. Keep the refrigerator at 4°C / 40°F or below.

Common questions

Can I make it the night before?

Yes. Chop and refrigerate the vegetables and beans, but store the dressing and herbs separately for the freshest texture.

Why is there water at the bottom?

Cut cucumber and tomatoes release juice, especially after salting. Toss again or drain a little liquid before serving.

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