Skip to main content

Beans, Beans, Beans!

Ingredients

  • 3 (15 oz) cans beans (any kind), drained and rinsed OR 6 cups cooked beans
  • 3 tablespoons capers, drained
  • 1 teaspoon dried oregano

  • Optional: 

    ½ cup fresh parsley, chopped

    1 medium cucumber, finely chopped (about 2 cups)

    ½ medium onion, finely chopped (about ¾ cups

  • For the Dressing:

    ¼ cup red wine vinegar

    ¼ cup extra-virgin olive oil

    1 teaspoon Dijon mustard

    1-2 teaspoons honey, maple syrup, or other sweetener

    Sea salt and fresh ground black pepper, to taste

Equipment Needed

  • Large bowl
  • Can opener
  • Cutting board & knife (optional)

Directions

  • If using, add chopped onions to a small bowl and cover with cold water. Rest for 5 minutes to remove the overpowering “raw” flavor. Drain, rinse, and set aside. 
  • In the bottom of your large bowl, whisk vinegar, olive oil, mustard, sweetener, sea salt and black pepper. Taste and adjust as needed. 
  • Add beans, capers, oregano, drained onion, and any other ingredients you are using. 
  • Allow to marinate for 60 minutes before serving.

Tip: Mix and match bean types for color and taste - green, wax, kidney, black beans, and chickpeas are all great options!

This recipe was submitted by Danielle Rovillo as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge. 

Emergency Eats cookbook cover page. There is a cutting board with various ingredients on it.

Note:

No heating required
No fresh ingredients required
Changed