Ridiculously Easy Bean Salad
Source: inspiredtaste.net
Ingredients:
3 (15oz) cans beans, drained and rinsed
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 finely chopped fresh parsley
3/4 teaspoon dried oregano
For the Dressing:
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or maple syrup, optional
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
Directions:
Ingredients:
3 (15oz) cans beans, drained and rinsed
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 finely chopped fresh parsley
3/4 teaspoon dried oregano
For the Dressing:
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or maple syrup, optional
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
Directions:
- 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.
- The salad will keep stored in an airtight container in the fridge up to 4 days.