- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
I love this classic bean salad recipe with the simplest tangy dressing. It is perfect for picnics, barbecues, and make-ahead meals. Use canned beans or home cooked beans in this easy recipe!
Ingredient:
- 3 (15oz) cans beans, drained and rinsed or use 4 ½ 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 (60g) finely chopped fresh parsley
- 3/4 teaspoon dried oregano
- For the Dressing
- 1/4 cup (60ml) red wine vinegar
- 1/4 cup (60ml) 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
