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Ridiculously Easy Bean Salad with chickpeas, kidney beans, and fresh herbs

Ridiculously Easy Bean Salad

A fresh, vibrant bean salad featuring a delightful combination of beans, crisp vegetables, and a tangy dressing, perfect for busy weeknights or a quick side dish.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cans 3 (15 oz) cans beans, drained and rinsed or 4 ½ cups cooked beans Use a mix of your favorite beans.
  • 1/2 medium 1/2 medium onion, finely chopped (about 3/4 cup) Soak in cold water to mellow flavor.
  • 1 medium 1 medium cucumber, finely chopped (about 2 cups) Adds crunch to the salad.
  • 3 tablespoons 3 tablespoons drained capers Provides a briny flavor.
  • 1/2 cup 1/2 cup finely chopped fresh parsley Use fresh herbs for the best flavor.
  • 3/4 teaspoon 3/4 teaspoon dried oregano
  • 1/4 cup 1/4 cup red wine vinegar Tart and flavorful base for the dressing.
  • 1/4 cup 1/4 cup extra-virgin olive oil For a rich texture.
  • 1 teaspoon 1 teaspoon Dijon mustard Adds depth to the dressing.
  • 1 to 2 teaspoons 1 to 2 teaspoons honey or maple syrup (optional) Adjust sweetness to taste.
  • 3/4 teaspoon 3/4 teaspoon fine sea salt (plus more to taste)
  • 1/4 teaspoon 1/4 teaspoon fresh ground black pepper

Method
 

Preparation
  1. Start by adding the chopped onions to a small bowl and covering them with cold water. Set aside for 5 minutes to mellow the flavor, then drain and rinse.
  2. In a large bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and black pepper. Taste the dressing and adjust the seasoning as needed.
  3. If the dressing feels a bit sharp, whisk in honey or maple syrup to balance the flavors.
  4. Add the rinsed beans, drained onion, cucumber, parsley, capers, and dried oregano to the bowl. Toss everything together until well combined.
  5. Cover the bowl and chill in the fridge for at least 1 hour before serving.

Notes

This salad can be stored in an airtight container in the fridge for up to 4 days. For meal prep, make a big batch and enjoy throughout the week. Serve cold for the best flavor.