Description
This Ridiculously Easy Bean Salad is a quick, refreshing, and versatile dish perfect for meal prep or a healthy side. Combining three types of beans with fresh vegetables, herbs, and a simple tangy dressing, this salad is both nutritious and flavorful. Ideal for busy weeks, it can be made with canned or home-cooked beans and tastes best after marinating in the fridge for at least an hour.
Ingredients
Salad
- 3 (15oz) cans beans, drained and rinsed or 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 (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 onions: Add the finely chopped onions to a small bowl and cover with cold water. Let them soak for 5 minutes, then drain and rinse thoroughly. This process reduces the raw bite of the onions so they don’t overpower the salad.
- Make the dressing: In a large bowl, whisk together red wine vinegar, extra-virgin olive oil, Dijon mustard, 3/4 teaspoon sea salt, and black pepper. Taste the dressing and adjust seasoning as needed. If the dressing is too sharp or acidic, whisk in 1 to 2 teaspoons of honey or maple syrup to mellow the flavor.
- Combine the salad: Add the drained and rinsed beans, soaked onions, chopped cucumber, capers, parsley, and dried oregano to the bowl with the dressing. Toss everything well to coat all the ingredients evenly.
- Chill and marinate: Cover the bowl and refrigerate the salad for at least 1 hour. This allows the beans and vegetables to absorb the dressing’s flavors, enhancing the taste of the salad.
- Store and serve: Keep the salad in an airtight container in the refrigerator. It will stay fresh up to 4 days, making it perfect for meal prep or to enjoy as a healthy side dish throughout the week.
Notes
- Using canned beans saves time, but homemade cooked beans can be used for a fresher taste.
- Make sure to rinse canned beans thoroughly to reduce sodium and improve flavor.
- Saturate onions in cold water to tame their sharpness and add a mild sweetness.
- If you prefer a sweeter dressing, adjust the amount of honey or maple syrup to your liking.
- This salad keeps well in the fridge and can be served chilled or at room temperature.
- Feel free to customize with your favorite beans or additional fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
