The Really Good Bean Salad
When a bean salad is done right, it’s a powerful thing. I’ve been trying to recreate a bean salad I had in Montreal about a year ago, and while that one had a lovely hint of orange, I think I may have outdone myself with this version. I leaned into the punchy vinegar and Dijon mustard, with plenty of garlic, fresh parsley, crunchy bell pepper, and creamy, salty feta to bring everything into balance. It’s tangy, fresh, a little garlicky, and full of flavour, with every ingredient playing its part. It’s the kind of simple recipe that makes you rethink what a humble can of beans can do. I love keeping a batch in the fridge for an easy lunch, a quick snack, or something nourishing to scoop into a bowl whenever hunger strikes. And honestly, the longer it sits, the better it gets.
The Really Good Bean Salad
Ingredients
For the Salad
- 1 can mixed beans drained and rinsed
- 1 red bell pepper finely diced
- ½ cup fresh parsley finely chopped, including the tender stems
- ¼ cup red or yellow onion finely chopped
- ½ cup crumbled feta cheese
For the Dressing
- 1 heaping tbsp red wine vinegar
- 2 heaping tbsp apple cider vinegar
- 3 garlic cloves minced
- 1 tbsp Dijon mustard
- Salt and freshly ground black pepper to taste
- Good-quality olive oil approximately 3 tbsp, or more as needed
Instructions
- In a medium sized serving bowl, whisk together the red wine vinegar, apple cider vinegar, minced garlic, Dijon mustard, salt, and freshly ground black pepper.
- While whisking continuously, slowly drizzle in the olive oil in a thin, steady stream. Continue whisking until the dressing comes together and looks slightly thickened and emulsified. Start with about 3 tbsp of olive oil and add more if needed to balance the acidity to your liking.
- Drain and rinse the mixed beans well, and add them to the bowl.
- Finely dice the red bell pepper and onion, and chop the parsley, including the tender stems for extra flavour. Add everything to the bowl along with the crumbled feta. Toss gently to combine until everything is well coated. Give it a taste and adjust the salt, pepper, or vinegar if needed.
- You can enjoy it straight away, but I love letting it sit in the fridge for at least 30 minutes before serving so the beans have time to soak up all that flavour.
