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Fresh Summer Bean Salad

Ingredients

For the Salad:

3 (15-ounce) cans beans, drained and rinsed (We like kidney and garbanzo beans)
1/2 medium onion, finely chopped
1 medium cucumber, finely chopped
4 tablespoons drained capers
1/2 cup fresh cilantro, finely chopped
¼ cup dill, finely chopped
3/4 teaspoon dried oregano

For the Dressing:

1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or real maple syrup
3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste

Cooking Instructions

Directions:

Chop/prepare your vegetables and drain and rinse your beans.
Meanwhile, in a large bowl, whisk together the vinegar, olive oil, mustard, sweetener, salt and pepper. Make any adjustments if necessary.
Add the beans, onion, cucumber, cilantro, dill, capers and dried oregano. Toss well, cover and chill in the refrigerator for at least 1 hour to allow the beans to marinate in the dressing.
The salad will keep stored in an airtight container in the fridge for up to 4 days.
Enjoy!

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