This beets and cucumber salad with white beans is bright, fresh, and satisfying - everything you want in a well-balanced salad. The earthy sweetness of beets meets crisp cucumber, creamy white beans, and salty feta, all tossed in a zesty lemon vinaigrette. It's a vibrant, make-ahead salad that works just as well for lunch as it does as a side dish at dinner.
I originally made this as a simple cucumber beet salad, but adding white beans completely changed the game. It turns what used to be a side dish into a hearty, balanced meal filled with fiber, protein, and flavor.
Ingredient Notes:
Beets - I usually reach for canned beets for convenience, especially when it's too hot to turn on the oven. They're tender, flavorful, and make prep quick. If you prefer roasting fresh beets, check out my notes on roasting below.
Cucumbers - English cucumbers or Persian cucumbers work best because their skin is thin and tender, and they don't need peeling. Slice them into thin rounds for a cool crunch.
White Beans - Great Northern beans, cannellini, or navy beans all work beautifully here. They add a creamy texture and satisfying heft that balances the crisp cucumbers and juicy beets.
Feta Cheese - The salty tang of feta cuts through the sweetness of the beets and ties the whole dish together. For a dairy-free option, try swapping in diced avocado or your favorite vegan feta.
Herbs - Fresh dill and mint are key here. They brighten the salad and make every bite taste extra fresh. Don't skip them!Lemon Vinaigrette - A quick mix of olive oil, lemon juice, honey, salt, and black pepper. It's light, zippy, and lets the produce shine. Make a little extra to use later in the week - it's delicious on almost any salad.
Instructions
Start by whisking together the vinaigrette: 6 tablespoons olive oil, 4 tablespoons lemon juice, 2 teaspoons honey, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. It should taste bright and balanced, with a little sweetness from the honey.
Drain and rinse a 15-ounce can of Great Northern beans, then toss them with half of the vinaigrette, ¼ cup chopped dill, and 2 tablespoons chopped mint. Let the beans marinate while you prepare the rest of the ingredients. You can even do this step a day ahead and keep the beans refrigerated.
Next, slice one English cucumber into thin rounds and drain a 14-ounce can of sliced beets. Thinly slice ⅓ cup of red onion. In a large serving bowl, layer the cucumbers, beets, and red onion, then spoon the marinated beans over the top.
Crumble 3 ounces of feta over everything and sprinkle with ⅓ cup chopped pistachios. Give the salad a gentle toss or simply drizzle the remaining vinaigrette over the top right before serving. Garnish with extra herbs if you like.
For the best texture, add the pistachios just before serving so they stay nice and crunchy.
How to Serve
- As a light lunch or main dish salad.
- Over a bed of greens like spinach or arugula.
- With grilled Cajun Honey Butter Salmon, Black Lentils, or Red Lentil Kofte for a complete meal.
- As a wrap filling with hummus or roasted veggies.
Alongside other bean-forward salads from the Bean Salads category.
Tips, Tricks & Alterations
- Dairy-free version: Skip the feta or replace with diced avocado or vegan feta.
- Use what you have: Swap pistachios for walnuts, pumpkin seeds, or cashews.
- Try different beans: Cannellini or navy beans make excellent substitutes for Great Northern.
- Make ahead: Marinate the beans and prep the vinaigrette up to a day in advance. Combine everything just before serving to keep the colors bright.
- Keep it pretty: Don't mix too early - beets can tint the other ingredients. Assemble gently right before serving for the best presentation.
- Save the beet juice: Mix it with a squeeze of lemon and cold water for a refreshing drink while you cook.
This beets and cucumber salad with white beans is the kind of recipe that makes you feel good about what you're eating - vibrant, nourishing, and balanced. Whether you serve it as a quick lunch or a colorful side, it's proof that simple ingredients can make truly satisfying meals.Looking for more bright, bean-forward salads? Try my Chickpea & Kidney Bean Salad or White Bean Carrot Salad, or check out my guide on How to Cook with Beans for more ways to bring beans into your meals.
Recipe
Beets and Cucumber Salad with White Beans
Ingredients
- 1 English cucumber sliced into thin discs
- 1 14 oz can sliced beets, drained
- 1 15 oz can Great Northern beans, drained and rinsed (or substitute navy or cannellini beans)
- 3 oz feta cheese crumbled
- ⅓ cup pistachios roughly chopped
- ⅓ cup red onion thinly sliced
- ¼ cup fresh dill chopped
- 2 tablespoons fresh mint leaves chopped
Lemon Vinaigrette:
- 6 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.6 tablespoons olive oil, 4 tablespoons fresh lemon juice, 2 teaspoons honey, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Drain and rinse the beans. Toss them with half the vinaigrette, dill, and mint; let marinate while prepping remaining ingredients.¼ cup fresh dill, 2 tablespoons fresh mint leaves, 1 15 oz can Great Northern beans, drained and rinsed (or substitute navy or cannellini beans)
- In a large bowl, layer cucumber, beets, and red onion. Spoon marinated beans over top.1 English cucumber, 1 14 oz can sliced beets, drained, ⅓ cup red onion
- Top with feta and pistachios, drizzle remaining vinaigrette, and serve immediately.⅓ cup pistachios, 3 oz feta cheese
Nutrition
Did you make this recipe? Let me know!