Easy Bean Salad
Easy Bean Salad is a fresh, protein-packed salad made with mixed beans, cucumber, herbs, and a tangy homemade dressing.Perfect for meal prep, picnics, and summer gatherings.Ready in just minutes with even better flavor after chilling.
Ingredients
For the Salad
- 3 15-ounce cans mixed beans, drained and rinsed (or 4½ cups cooked beans)
- ½ medium onion finely chopped
- 1 medium cucumber finely chopped
- 3 tablespoons drained capers
- ½ cup finely chopped fresh parsley
- ¾ teaspoon dried oregano
For the Dressing
- ¼ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons honey or maple syrup optional
- ¾ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the chopped onion in a small bowl and cover with cold water. Let it sit for 5 minutes, then drain and rinse well to mellow its sharp flavor.
- In a large mixing bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and black pepper. Taste and adjust seasoning as needed. If the dressing tastes too tangy, stir in honey or maple syrup.
- Add the beans, onion, cucumber, parsley, capers, and dried oregano to the bowl.
- Toss everything thoroughly until evenly coated with the dressing.
- Cover and refrigerate the Easy Bean Salad for at least one hour before serving to allow the flavors to develop.
- Stir before serving and adjust seasoning if needed.
Notes
- Maple syrup creates a fully vegan version.
- Add cherry tomatoes, bell peppers, celery, or avocado for extra freshness.
- Serve alongside grilled chicken, seafood, sandwiches, or roasted vegetables.
- This marinated bean salad is also perfect for packed lunches.