Cucumber and white-bean salad with dill
A crisp, creamy lunch bowl that needs a knife and a mixing bowl rather than a cooker.
Cucumber releases water after it is cut and dressed, so this salad is best assembled close to eating. White beans make it substantial enough for lunch with bread, while dill supplies most of the aroma. Use cannellini or another soft white bean, and rinse away the packing liquid before starting.
The short shopping list
For two lunch portions or three side portions, use one large cucumber, one 400 g tin of white beans drained and rinsed, two tablespoons chopped fresh dill, two tablespoons olive oil and one tablespoon lemon juice. Have salt and black pepper available. A tablespoon of finely sliced spring onion is optional. The whole bowl takes around 15 minutes to prepare.
Wash the cucumber and cut it lengthways. If the centre is especially wet and seedy, scoop out some of it with a teaspoon. Slice the halves into thin half-moons. There is no need to peel a tender-skinned cucumber unless you prefer it that way; a tough or bitter skin can be removed in strips or completely.
Dry the beans before dressing
Leave the rinsed beans in a sieve for a few minutes, then gently shake away remaining water. Combine the olive oil and lemon juice in the serving bowl. Add a small pinch of salt and a little pepper, remembering that some canned beans are already seasoned.
Fold the beans through the dressing first, using a broad spoon so they stay mostly whole. Add the cucumber, dill and optional spring onion. Turn everything together gently and taste. If the dill is very strong, stop before adding all of it; you can always put a few extra fronds on top.
Keep the texture in mind
Serve with toast or crusty bread to catch the dressing. For a lunchbox, pack the cucumber and herbs separately from the dressed beans and combine at lunchtime. This prevents the cucumber's liquid from thinning the dressing during a long morning. Keep both containers chilled with an ice pack when refrigeration is unavailable.
Refrigerate leftovers promptly and use within 48 hours, although the cucumber will be crisper on the first day. Stir before serving and drain a little excess liquid if necessary rather than adding more and more oil. This salad does not freeze well: thawed cucumber loses the crunch that makes it appealing.
If you cannot find dill, parsley produces a different but still coherent salad. Avoid adding dried dill in the same volume as fresh; dried herbs are more concentrated and have a different texture. Begin with a small pinch, allow it to hydrate in the dressing and taste before adding more. The beans and cucumber should remain recognisable, not disappear under an overpowering herb coating.
