A Very Simple Bean Salad
6 servings
15 minutes
I would like to say that this salad is "country" - it looks so juicy and bright. But cucumbers are available all year round, canned red beans too, so you can create a country mood for yourself in just two minutes: add chopped greens, capers and onions to the above company and prepare a dressing from Dijon mustard, vinegar, olive oil and maple syrup. An exquisite finishing touch and a subtle detail that turns a set of ingredients into a memorable dish o .
1
Chop the onion finely.
- Onion: 0.5 head
2
Soak the onion in cold water for 5 minutes, then drain. This step helps to remove some of the 'raw' onion aroma so it doesn't overpower the salad.
- Onion: 0.5 head
3
In a large bowl, mix vinegar, olive oil, mustard, salt, and pepper. If the dressing is too sharp in taste, add 1-2 teaspoons of honey or maple syrup to balance the vinegar.
- Red wine vinegar: 60 ml
- Olive oil: 60 ml
- Dijon mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Maple syrup: 1 teaspoon
4
Slice the cucumbers into half rings and chop the parsley finely.
- Cucumbers: 200 g
- Parsley: 60 g
5
Add beans, dried onion, cucumber, parsley, capers, and dried oregano to the bowl with the dressing.
- Canned red kidney beans: 400 g
- Capers: 3 tablespoons
- Onion: 0.5 head
- Cucumbers: 200 g
- Parsley: 60 g
- Oregano: 0.5 teaspoon
6
Mix well, cover, and chill in the refrigerator for at least 1 hour for the beans to marinate in the dressing. The salad can be stored in an airtight container in the fridge for up to 4 days.