Ridiculously Easy Bean Salad
Source: inspiredtaste.net
Ingredients:
Directions:
1. Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse.
3. 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.
4. 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.
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:
1. Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse.
2. This step helps to remove some of the “raw” flavor of the onion so that it does not overpower the salad.
3. 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.
4. 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.
5. The salad will keep stored in an airtight container in the fridge up to 4 days.