Description
A quick, fresh, and flavorful bean salad combining three types of beans with crunchy cucumber, tangy capers, and fresh parsley, all tossed in a vibrant red wine vinaigrette. Perfect as a healthy side dish or a light meal that stores well for up to four days.
Ingredients
Salad
- 3 (15oz) cans beans, drained and rinsed or 4 ½ cups cooked beans (such as chickpeas, black beans, pinto 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 (60g) finely chopped fresh parsley
- 3/4 teaspoon dried oregano
Dressing
- 1/4 cup (60ml) red wine vinegar
- 1/4 cup (60ml) 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
Instructions
- Prepare the onion: Add chopped onions to a small bowl and cover with cold water. Let sit for 5 minutes to mellow the raw onion flavor. Drain and rinse the onions well.
- Make the dressing: In a large bowl, whisk together red wine vinegar, extra-virgin olive oil, Dijon mustard, sea salt, and black pepper. Taste and adjust the seasoning. If the dressing is too sharp, whisk in 1 to 2 teaspoons of honey or maple syrup to balance the acidity.
- Combine salad ingredients: To the bowl with the dressing, add the drained beans, rinsed onions, chopped cucumber, capers, fresh parsley, and dried oregano. Toss everything thoroughly to ensure even coating.
- Chill and marinate: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the beans to soak up the dressing.
- Serve and store: Serve chilled or at room temperature. Store leftover salad in an airtight container in the refrigerator for up to 4 days.
Notes
- Store the bean salad in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- You can substitute the beans used with any cooked or canned varieties such as chickpeas, black beans, pinto beans, or kidney beans.
- Fresh parsley is the classic herb for this salad; alternatively, try basil, mint, dill, cilantro, or tarragon (use less if using tarragon due to strong flavor).
- Instead of dried oregano, you can try Italian, Mediterranean, or French herb blends like Herbes de Provence for a different flavor profile.
- If the dressing tastes too acidic, balancing with honey or maple syrup helps mellow the vinegar’s sharpness.
