Dense Bean Salad

[mific]

Apparently this is a “thing” on some social media at present - who knows why as it’s pretty basic and something I’ve made before across the years. But anyway, here’s my version of the recipe.

Prep Time: 15 mins | Servings: 6-8

Ingredients:
Dressing
1 small onion or three spring onions, minced
1/4 cup red wine vinegar (or rice wine vinegar for Asian version)
½ cup olive oil
1 tbsp Italian seasoning (not with the Asian version)
½ tsp pink or kosher salt
½ tsp Dijon mustard
1/4 tsp black pepper
small amount of maple syrup or sugar, to taste (optional)

Salad
2 cans beans (drained), e.g. chickpeas, mixed beans, pinto beans, black beans etc.
1 red capsicum/bell pepper, diced
1 cup cherry tomatoes, halved
1 cup chopped mozarella (the type marinaded in oil and herbs & use the oil the mozarella was in for the dressing) or a good handful of grated cheddar (or vegan cheese)
6 sundried tomatoes, chopped
4 large gherkins, chopped (optional)
½ cup olives, pitted and halved
1 cup cooked chicken or turkey or bacon or sausage (or vegan equivalents), chopped
½ cup flat leaf parsley or basil or similar green herbs, chopped

(lots of other veggies can be used, e.g. chopped artichoke hearts, drained canned corn kernels, chopped steamed & cooled asparagus, chopped celery, etc.)

Directions:

In a large bowl, whisk together the dressing ingredients.
Then add all the rest in, and stir. Tastes better if it’s left to sit in the fridge for a couple of hours.

Make it Asian flavoured by using coriander, soy, sesame oil, chilli.