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A top-down view of a serving of bean and cucumber salad on a clean white plate on a white marble cooktop. The colorful mixture of beans, cucumber, capers, and parsley is coated with the tangy dressing, ready to be enjoyed.

Dense Bean Salad Recipe

This vibrant bean salad is a refreshing mix of crunchy cucumber, tangy capers, and fresh parsley, all tossed in a zesty red wine vinaigrette. Perfect for a light lunch or as a side dish, it’s both nutritious and satisfying.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine side dish
Servings 6 cups
Calories 135 kcal

Equipment

  • Large bowl
  • Small Bowl
  • Whisk
  • Chopping knife
  • Cutting Board
  • Measuring spoons and cups

Ingredients
  

  • 3 15oz cans beans, drained and rinsed or 4 ½ cups cooked beans
  • 1/2 medium onion finely chopped (about 3/4 cup)
  • 1 medium cucumber finely chopped (about 2 cups)
  • 3 tablespoons drained capers
  • 1/2 cup 60g finely chopped fresh parsley
  • 3/4 teaspoon dried oregano
  • For the Dressing:
  • 1/4 cup 60ml red wine vinegar
  • 1/4 cup 60ml extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons honey or maple syrup optional
  • 3/4 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon fresh ground black pepper

Instructions
 

  • Soak chopped onions in cold water for 5 minutes to mellow their flavor. Drain and rinse.
    A top-down view of finely chopped onions soaking in cold water in a small bowl on a white marble cooktop. The scene captures the preparation process, as the onions mellow before being used in the salad.
  • In a large bowl, whisk together vinegar, olive oil, mustard, salt, and pepper. Adjust seasoning and sweetness with honey or maple syrup if needed.
    A top-down view of a large mixing bowl on a white marble cooktop, with ingredients like red wine vinegar, olive oil, Dijon mustard, sea salt, and black pepper being whisked together to create a smooth, tangy dressing.
  • Add beans, drained onions, cucumber, parsley, capers, and oregano to the bowl. Toss well.
    A top-down view of a large mixing bowl filled with drained onions, beans, cucumber, capers, parsley, and oregano being tossed together with a dressing. The vibrant colors of the ingredients stand out in the salad preparation.
  • Cover and chill for at least 1 hour to allow flavors to meld.
    A top-down view of a serving of bean and cucumber salad on a clean white plate on a white marble cooktop. The colorful mixture of beans, cucumber, capers, and parsley is coated with the tangy dressing, ready to be enjoyed.
  • Store in an airtight container in the fridge for up to 4 days.