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Quick and Healthy Summer Bean Salad

This bean salad is so quick. You more than likely have all of the ingredients in your home. And if you don't, you can substitute.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Course Main Course, Salad, Side Dish

Ingredients
  

  • 3 cans Beans drained and rinsed
  • 1/2 cup Green Onions chopped
  • 1 medium cucumber chopped
  • 3 tbsp capers drained
  • 1/2 cup parsley chopped
  • 1 tsp dried oregano

For the Dressing

  • 1/2 cup red wine vinegar
  • 1/4 cup avocado oil
  • 1 tsp dijon mustard
  • 2 tsp honey or maple syrup
  • Salt and Pepper

Instructions
 

  • Add the beans and the rest of the ingredients into a bowl.
  • Add all of the dressing ingredients into a small bowl and whisk.
  • Pour the dressing on the bean salad and mix well.

Notes

You can use any beans that you like.  We used what we had on hand in the pantry which was black beans, kidney beans, and chic peas.  If you don't have a cucumber, you can use tomatoes.  Also, if you don't have green onion, you can use regular onion.  We don't like raw onions unless they are green.
I like my dressings more on the acidic and sour side, so I do two parts vinegar to one part oil. But, you can do equal parts if you like yours less sour.