Mediterranean Bean Salad

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.
  • 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

Beans Take the Spotlight at the Red River Market

The Red River Market opens this Saturday in downtown Fargo, North Dakota. Dry beans will take the spotlight during the cooking demo at 11:30 a.m. Megan Myrdal of the Northarvest Bean Growers Association, who is also the market co-founder, will be serving up a Mediterranean Bean Salad.
Recipe cards will be handed out at the end of the demo. Learn more about the Red River Market by clicking here.