Perfect Summer Bean Salad

Ingredients:

For the salad:

• 3 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, see notes
• 3/4 teaspoon dried oreganos

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

*Feel free to experiment with different beans and additional ingredients! The star quality of this dish is the freedom to experiment!

*If the dressing tastes a bit too vinegary you can always add a bit of honey or maple to balance it out!

Method:

1. Place chopped onions in a small bowl and cover with cold water. Let them sit for 5 minutes, then drain and rinse. This process helps mellow the raw onion flavor so it doesn't dominate the salad.
2. In the meantime, whisk together the vinegar, olive oil, mustard, salt, and pepper at the bottom of a large bowl. Taste the dressing and adjust the salt and pepper as needed. If the dressing is too sharp, add 1 to 2 teaspoons of honey or maple syrup to balance the acidity.
3. Add the beans, drained onions, cucumber, parsley, capers, and dried oregano to the bowl. Toss everything well, cover, and chill in the refrigerator for at least 1 hour to let the beans marinate in the dressing.
4. The salad can be stored in an airtight container in the fridge for up to 4 days.