Ridiculously Easy Bean Salad

Name: Ridiculously Easy Bean Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans; 1/2 medium onion, finely chopped (about 3/4 cup); 1 medium cucumber, finely chopped (about 2 cups); 3 tablespoons drained capers; 1/2 cup (60 grams) finely chopped fresh parsley, see notes; 3/4 teaspoon dried oregano, see notes; 1/4 cup (60 ml) red wine vinegar; 1/4 cup (60 ml) extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 to 2 teaspoons honey or maple syrup, optional; 3/4 teaspoon fine sea salt, plus more to taste; 1/4 teaspoon fresh ground black pepper

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 6

Author : Adam and Joanne Gallagher

bean salad bean salad recipe

Instructions

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Step 1

Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.

Step 2

Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.

Step 3

Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.

Step 4

The salad will keep stored in an airtight container in the fridge up to 4 days.

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