Packed with protein-rich beans, crunchy summer vegetables and cool, fresh mint, this salad is a one-dish supper for evenings when it’s too hot to cook. Just toss the ingredients together in a large bowl and stir in the dressing. If you don’t have capers on hand, substitute chopped green olives or dill pickles.
Salad:
- 3 15-ounce cans of any beans (use several types if you like), drained and rinsed
- 2 red bell peppers, chopped
- 1 small cucumber, diced
- 1 cup chopped red or sweet onions
- 1 tablespoon capers
- 1 cup chopped fresh parsley
- 10 fresh mint leaves, chopped
- 10 fresh basil leaves, chopped
For the dressing:
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- Salt and black pepper
