In a large mixing bowl, start by draining and rinsing the canned white beans. Then, add the diced cucumber, halved cherry tomatoes, chopped red onion, and chopped dill.

In a separate bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, and garlic powder until smooth.

Pour the dressing over the vegetable and bean mixture. Gently toss everything together to coat evenly.

Taste and adjust seasoning with salt and pepper. Add more Greek yogurt if desired.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, stir the salad gently and garnish with additional herbs or dill if desired.