Beans Salad Recipe

Prepare beans

Drain each can of beans in a colander and rinse thoroughly under cold running water to remove canning liquid. Shake off excess water and transfer to a large mixing bowl.

Chop vegetables

Finely dice the red and yellow bell peppers and the small red onion. Halve the cherry tomatoes. Peel (if desired), seed and dice the cucumber. Add all prepared vegetables to the bowl with the beans.

Add chopped parsley and chopped cilantro (if using) to the bean and vegetable mixture. Toss gently to combine so vegetables are distributed evenly among the beans.

In a medium bowl or a jar with a lid, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey or maple syrup, minced garlic, ground cumin, kosher salt, and black pepper.

Whisk vigorously (or close jar and shake) until the dressing is emulsified and slightly thickened, about 30 seconds. Taste and adjust seasoning: add more salt, pepper, or lemon juice as needed.

Pour the dressing over the bean and vegetable mixture. Using a large spoon or spatula, fold the salad gently but thoroughly to coat all ingredients with the dressing.

If using, crumble the feta cheese over the salad and sprinkle the toasted pepitas or chopped toasted walnuts and lemon zest. Toss lightly to incorporate, leaving some feta on top for presentation.

Taste and adjust final seasoning. Let the salad rest for at least 15 minutes at room temperature or refrigerate for 30–60 minutes to allow flavors to meld. Stir again before serving.