Easy Bean Salad

Easy Bean Salad


For The Salad

  • 3 (15-ounce) Cans Beans, Drained and Rinsed or Use 4 1/2 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

For The Dressing

  • 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


  • 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.
  • 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.
  • 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.