Coarsely dice a cucumber, about 1 cup, and add to mixing bowl.
Trim the ends of 5 washed radishes, and thinly slice. I find a vegetable peeler does the trick. Add radish slices to bowl.
Thinly slice ½ red onion. Add to bowl.
Add a packed cup of Arugula and a handful (about ¼ cup) fresh dill. Add to bowl.
Drain and rinse a can of cannellini beans. Add to salad.
Toss all lightly to combine.
Make the dressing: Juice 1 ½ lemons into measuring cup. Add ¼ cup extra virgin olive oil. Add about 3 pinches of kosher salt, and a pinch of black pepper. Whisk until it emulsifies. Pour over salad. Gently toss it all together.