Easy Bean Salad
Ingredients:
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
Instructions:
- 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.
