Bean Salad

I found this version of a long time favourite salad of mine.  Often, bean salad is served with a sweet dressing.  I prefer a savoury dressing.  

This is a great summer recipe, too because you don’t even have to turn on the stove.

Here’s what I did to bump this recipe up;

1/2 red onion, diced

2 stalks of celery, diced
1 14oz can yellow wax beans, drained and rinsed
1 14 oz can kidney beans, drained and rinsed
1 18oz can of six bean mix, drained and rinsed

2 cups olive oil

1/3 c apple cider vinegar
2 Tbsp. dijon mustard

1 1/2 tsp dried oregano

salt and pepper to taste


After you dice the red onion, soak it in cold water for a few minutes-this takes the bite out of it, but if you soak it took long, you’ll take the flavour out, too.

Toss the onions and celery in a bowl.  I drained and rinsed the beans well because there tends to be some sludge in the bottom of the can that I don’t care for.  It makes your salad look messy.  Obviously, you can use any kind of beans you want or have on hand.  Chick peas, pinto beans, black beans, whatever.

Whisk the dressing ingredients together in a separate bowl and pour over the beans.

This tastes great right off the hop, but the next day it’s a little bit better because the beans have time to soak up all the flavours of the dressing.

Easy, nutritious and delicious.  A great lunch to eat at your desk.