ScandinavianEasy · Cold
White Bean and Cucumber Dill Salad
White beans dressed while still slightly warm with red wine vinegar and dill, then left to cool alongside cucumber so the beans absorb some acid and the cucumber releases a little water into the bowl. Parsley ties it together. A salad with enough body to anchor a plate on its own.
Prep
15 min
Cook
30 min
Rest
30 min
Total
1h 15m
Method
Cooking the Beans
1
If using dried white beans, soak for at least 8 hours or overnight before cooking. Drain and rinse soaked beans. Bring a pot of salted water to a boil and add the beans. Simmer until tender, about 45 to 60 minutes for soaked beans (or according to package directions). Drain and rinse under cold water.
2
Transfer the drained beans to a bowl, cover, and refrigerate until thoroughly chilled, at least 30 minutes.
Preparing the Dill Vinaigrette
3
In a small bowl, whisk together the olive oil, white vinegar, mustard, salt, and white pepper until well combined and slightly emulsified.
4
Fold in the fresh dill and let the dressing steep while the beans chill.
Preparing the Cucumber
5
Trim the ends from the cucumber. Using a chef knife, cut it in half lengthwise, then slice into thin half-moons, approximately 0.5 cm thick.
Assembling the Salad
6
Remove the chilled beans from the refrigerator and pour the dill vinaigrette over them. Toss gently to coat all the beans evenly.
7
Add the sliced cucumber and fold carefully to incorporate without breaking the bean pieces.
8
Plate the salad and finish with a light scatter of fresh dill as garnish. Serve immediately.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -8
Calories
503
per serving
Calorie-dense · 503 kcalHigh in protein · 28gSource of fibre · 8gLow sugar · 2gLow saturated fat · 2g
Protein
28g
Carbs
74g
Fat
11g
Sat. fat
2g
Fiber
8g
Sugar
2g
Sodium
799mg
Gluten FreeDairy FreeVeganVegetarianHeart HealthyLow CholesterolPlant ForwardHigh ProteinLow FatFiber RichAnti Inflammatory
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
ACarbonAEU all-round· both agree
Water
0.3m³
Runoff
0.03g P
White Beans drives 57% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
2
Sweet
4
Salty
6
Sour
1
Bitter
1
Spicy
Textures
TenderCrispCreamyFresh
Aromas
HerbalBrightCleanVegetal
Kitchen Equipment
Primary Tool
PotCounter FootprintSmall
Techniques
Safety & Storage
Cooking Temperature
Cook white beans in boiling water until tender (25-30 minutes). Ensure beans are thoroughly cooked to eliminate lectins and anti-nutritional factors.
Storage
Refrigerate cooked beans at 40°F or below. Keep salad chilled until serving. Beans should not sit at room temperature for more than 2 hours.
Shelf Life
Prepared salad should be consumed within 3-4 days when stored properly refrigerated in an airtight container.
Allergen Warning
This recipe contains mustard, which is a regulated allergen. Mustard can cause severe allergic reactions in sensitive individuals. Inform guests of mustard presence before serving.
Cross Contamination
Clean all utensils, cutting boards, and containers that contact the beans if also used for allergen-containing ingredients. Mustard residue can persist on equipment.
High Risk Population
Very young children, elderly individuals, and immunocompromised persons should only consume beans that have been thoroughly cooked. Raw or undercooked beans pose foodborne illness risks for vulnerable populations.
Handling
When blanching beans, use a strainer or colander with care. Transferring hot beans to cold water for shocking should be done gradually to prevent splashing burns.
Pro Tips
Technique
The beans must be thoroughly chilled before they meet the dressing—this is not optional. Cold beans absorb the dill vinaigrette slowly, letting each layer of flavor settle cleanly rather than overwhelm.
Substitution
If fresh dill is scarce, substitute with two tablespoons of dried dill weed, though I would ask you to seek out the fresh. The bright, grassy quality cannot be replicated.
Time Saver
Cook the beans the night before and store them in their chilling water. By morning, they are ready to drain, dress, and assemble.
Presentation
Slice the cucumber at an angle for longer, more elegant half-moons—this small detail in the cut changes how the salad sits on the plate, and how the light touches it.
From the chef
In Nørrebro, we learned early that restraint is its own kind of skill. This salad holds everything I believe in—cool, clean beans yielding to a bright dill vinaigrette, finished with cucumber sliced thin enough to catch the light. It is lunch as my father taught it: simple layers, arranged with care, tasted before they are touched.
TagsDill ForwardNo CookChilledScandinavianHealthyVegetarianEasy
AllergensMustard
Source: generated · May 30, 2026