It’s this time of year that I just love a slightly acidic bean salad to have for a light lunch or just to snack on when I get home. I never feel very guilty while eating it, which is always a plus, especially with my wedding coming up in 4 short months! It’s unbelievably easy to assemble and packed full of protein. This dish also works extremely well for meal prepping if you leave the dressing on the side. You can cook the beans yourself or simply used canned beans as a shortcut. 

You will need: 

2.5 cups of a bean medley or your favorite beans (I enjoy white kidney beans, garbanzo, and black beans)

½ finely chopped English cucumber

¼ cup diced chive or green onion

1/3 cup olives chopped with 1 tbsp juice 

Finely chopped parsley to taste

For the dressing:

1 tbsp olive oil

3 tbsp white wine vinegar

salt and pepper 

¼ teaspoon dry oregano

1 teaspoon maple syrup or honey for sweetness

1 tablespoon dijon mustard

Finely chop your cucumber and chives and add it to a bowl with drained beans, olives and about 1 tablespoon olive juice. Add your ingredients for the dressing in a small mason jar and shake it well. Pour over top, mix, and garish with some fresh parsley!