Bean Salad
I love this classic bean salad recipe. It has the simplest tangy dressing and is perfect for picnics, barbecues, and make-ahead meals. Bean salads are my favorite for entertaining, especially during the summer. I also find myself making them for make-ahead meals throughout the week. You can use canned beans or home cooked beans in this recipe! This simple three bean salad recipe is super adaptable. You can make it with whatever beans you have on hand. Canned beans make this super easy, but you can cook your own.
10 min
Prep
10 min
Total
Ingredients
salad
- 3 cans beans, drained and rinsed
- 0.5 medium onion, finely chopped
- 1 medium cucumber, finely chopped
- 3 tbsp capers, drained
- 0.5 cup parsley, finely chopped
- 0.75 tsp oregano, dried
dressing
- 0.25 cup red wine vinegar
- 0.25 cup extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup, optional
- 0.75 tsp fine sea salt, plus more to taste
- 0.25 tsp black pepper, fresh ground
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
The salad will keep stored in an airtight container in the fridge up to 4 days.
Nutrition (per serving)
135kcal
Calories
5g
Protein
16g
Carbs
6g
Fat
4g
Fiber
3g
Sugar
344mg
Sodium
Nutritional values are estimates only. Actual values may vary based on ingredients used.