Mixed Bean Salad Recipe
A fresh, vibrant, and protein-packed Mixed Bean Salad bursting with bold flavors, crunchy textures, and a tangy dressing perfect for meal prep, weight management, and quick, healthy lunches.
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Whisk or fork (for mixing the dressing)
- Cutting Board
- Sharp Knife
- Measuring spoons and cups
- Colander (for draining and rinsing beans)
Ingredients
- 3 15 oz 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
Instructions
- Drain and rinse the beans thoroughly, then add them to a large bowl.
- Finely chop onion, cucumber, and parsley; add to the bowl.
- Add capers and sprinkle dried oregano over the mixture.
- In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, salt, pepper, and honey or maple syrup.
- Pour the dressing over the bean mixture.
- Toss everything gently until evenly coated.
- Taste and adjust salt, pepper, or sweetener as needed.
- Chill for 15–30 minutes before serving, if desired, for best flavor.
