Description
This vibrant and nutritious Mixed Bean Salad is a refreshing and healthy dish, perfect for a quick lunch or as a side for any meal. Combining a variety of beans with crisp cucumber, fresh parsley, and a tangy red wine vinegar dressing, it’s packed with flavor and texture. Ready in just 15 minutes, it’s an easy no-cook recipe that suits a range of dietary preferences and adds a colorful boost to your meal.
Ingredients
Scale
Salad Ingredients
- 3 (15 oz) cans beans (drained and rinsed) or 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
Dressing Ingredients
- 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
Instructions
- Prepare the beans: Drain and rinse the canned beans thoroughly under cold water to remove any excess sodium or liquid, then add them to a large mixing bowl.
- Chop the vegetables and herbs: Finely chop the onion, cucumber, and fresh parsley, then add them to the bowl with the beans to combine all solid ingredients.
- Add capers and oregano: Incorporate the drained capers and sprinkle the dried oregano evenly over the bean and vegetable mixture to infuse additional flavor.
- Mix the dressing: In a small bowl, whisk together red wine vinegar, extra-virgin olive oil, Dijon mustard, fine sea salt, fresh ground black pepper, and honey or maple syrup if using, until well combined.
- Combine salad and dressing: Pour the prepared dressing over the bean mixture in the large bowl.
- Toss the salad: Gently toss all ingredients together until everything is evenly coated with the dressing, making sure not to mash the beans.
- Adjust seasoning: Taste the salad and adjust salt, pepper, or sweetness by adding more salt or honey/maple syrup as desired to balance the flavors.
- Chill before serving: For best flavor, chill the salad in the refrigerator for 15 to 30 minutes before serving, although it can be served immediately if preferred.
Notes
- Using canned beans saves time, but rinsing them reduces the sodium content.
- Additional vegetables like bell peppers or cherry tomatoes can be added for more color and texture.
- To make it vegan, simply use maple syrup instead of honey or omit the sweetener.
- This salad keeps well refrigerated for up to 3 days, making it great for meal prep.
- Chilling allows flavors to meld and intensify, enhancing the overall taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: mixed bean salad, bean salad recipe, healthy salad, no-cook salad, vegetarian salad, quick salad, Mediterranean salad
