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–+ servings

The Really Good Bean Salad

Prep Time 15 minutes
Makes 4 servings

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.
    • Tip: Adding the olive oil slowly while whisking is key to helping the dressing emulsify, giving it a smooth consistency that coats the beans beautifully.
  • 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.
    • Make it ahead: This salad is perfect for meal prep. Store it in an airtight container in the fridge and give it a good stir before serving.
    Storage: Keep refrigerated and enjoy within 3–4 days. Use a clean serving spoon each time.