Ingredients
Salad Ingredients
- 1 English cucumber, sliced lengthwise and cut into 1/4-inch slices
- 5 radishes, thinly sliced and halved
- 1 15-ounce can of white beans, rinsed and drained
- 1/4 cup finely chopped dill
- 1/4 cup pickled red onions or thinly sliced red onion
Dressing Ingredients
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Prepare the salad: In a large bowl, combine the cucumber slices, halved radishes, white beans, chopped dill, and red onion. Mix gently to combine the ingredients evenly.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, honey, Dijon mustard, kosher salt, and black pepper until well combined and emulsified.
- Dress the salad: Pour the prepared dressing over the salad mixture and toss thoroughly to coat all ingredients evenly with the dressing.
- Season and serve: Taste the salad and adjust the seasoning with additional salt and pepper if needed. Serve immediately for the freshest flavor.
Notes
- Use pickled red onions for a tangier flavor or fresh red onion for a milder taste.
- Chilling the salad for 30 minutes before serving enhances the flavor melding.
- This salad is best eaten fresh but can be stored refrigerated for up to 2 days.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
