Summer calls for salads that actually fill you up, and this one delivers. Creamy white beans meet crisp cucumbers in a pool of herb-packed green goddess dressing that tastes like someone bottled up a garden.
This isn’t your sad desk lunch salad. It’s the kind of dish that makes you realize vegetables can be the main event.
The dressing does all the heavy lifting here. Fresh herbs, tangy buttermilk, and a hit of garlic transform into something you’ll want to eat with a spoon.
Why You’ll Love This Recipe
This salad comes together in about 15 minutes, which means it’s ready faster than most takeout orders.
The white beans make it substantial enough to eat as a main dish, but it also works beautifully as a side. Bring it to a potluck and watch it disappear.
Green goddess dressing has a following for good reason. It’s creamy without being heavy, bright without being sharp, and it makes everything it touches taste better.
The cucumbers stay crisp even after sitting in the dressing for a bit, so you can make this ahead without ending up with a soggy mess. Perfect for meal prep or making in the morning for dinner later.
Ingredients
For the Green Goddess Dressing:
- 1 cup fresh basil leaves, packed
- ½ cup fresh parsley leaves, packed
- ¼ cup fresh chives, chopped
- 2 cloves garlic, roughly chopped
- ½ cup buttermilk
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad:
- 2 English cucumbers (about 1½ pounds), cut into bite-sized pieces
- 2 cans (15 oz each) white beans, drained and rinsed
- ½ small red onion, thinly sliced
- ¼ cup fresh dill, chopped
- Salt and pepper to taste
- Optional: crumbled feta cheese, toasted sunflower seeds
Instructions
Add the basil, parsley, chives, and garlic to a blender or food processor. Pour in the buttermilk, mayonnaise, lemon juice, and vinegar.
Blend until smooth and bright green, about 30 seconds. Add salt and pepper, then blend once more to combine. Taste and adjust seasoning if needed.
In a large bowl, combine the cucumber pieces, white beans, and sliced red onion. Pour about half of the green goddess dressing over the salad.
Toss gently to coat everything evenly. Add more dressing if you like your salad on the creamier side.
Sprinkle the fresh dill over the top and give it one final gentle toss. Season with additional salt and pepper to taste.
Let the salad sit for 5-10 minutes before serving to let the flavors meld together. If you’re adding feta or sunflower seeds, sprinkle them on just before serving.
Store any leftover dressing in an airtight container in the fridge for up to 5 days. It’s excellent on grilled chicken, drizzled over roasted vegetables, or used as a dip for raw veggies.
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Cucumber and White Bean Salad with Green Goddess Dressing
This bright, herbaceous salad pairs crisp cucumbers and creamy white beans with a tangy green goddess dressing made from fresh basil, parsley, and chives.
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Ingredients
For the Green Goddess Dressing:
- 1 cup fresh basil leaves, packed
- ½ cup fresh parsley leaves, packed
- ¼ cup fresh chives, chopped
- 2 cloves garlic, roughly chopped
- ½ cup buttermilk
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad:
- 2 English cucumbers (about 1½ pounds), cut into bite-sized pieces
- 2 cans (15 oz each) white beans, drained and rinsed
- ½ small red onion, thinly sliced
- ¼ cup fresh dill, chopped
- Salt and pepper to taste
- Optional: crumbled feta cheese, toasted sunflower seeds
Instructions
- Add the basil, parsley, chives, and garlic to a blender or food processor. Pour in the buttermilk, mayonnaise, lemon juice, and vinegar.
- Blend until smooth and bright green, about 30 seconds. Add salt and pepper, then blend once more to combine. Taste and adjust seasoning if needed.
- In a large bowl, combine the cucumber pieces, white beans, and sliced red onion. Pour about half of the green goddess dressing over the salad.
- Toss gently to coat everything evenly. Add more dressing if you like your salad on the creamier side.
- Sprinkle the fresh dill over the top and give it one final gentle toss. Season with additional salt and pepper to taste.
- Let the salad sit for 5-10 minutes before serving to let the flavors meld together. If you’re adding feta or sunflower seeds, sprinkle them on just before serving.
- Store any leftover dressing in an airtight container in the fridge for up to 5 days. It’s excellent on grilled chicken, drizzled over roasted vegetables, or used as a dip for raw veggies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
