Bean Salad

3 (15-ounce) cans beans, drained and rinsed (kidney, pinto, garbanzo, black, edamame, green, etc. )

1 (15-ounce) can whole kernel corn, drained and rinsed

1/2 medium sweet onion, finely chopped (about 3/4 cup)

1 to 2 cups finely chopped or celery, fennel, cucumber, or peppers)

3 tablespoons drained capers

1/2 cup (60 grams) finely chopped fresh parsley, dill, fennel, tarragon, cilantro, or basil

3/4 teaspoon dried oregano or Italian herbs

• FOR THE DRESSING

1/4 cup (60 ml) red wine vinegar

1/4 cup (60 ml) extra-virgin olive oil

1 teaspoon Dijon mustard

1 to 2 teaspoons honey, agave or maple syrup, optional

3/4 teaspoon Diamond Crystal Kosher salt, plus more to taste

1/4 teaspoon fresh ground black pepper

Iin the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of the optional sweetener to balance out the vinegar.

Add the remaining ingredients. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.

The salad will keep stored in an airtight container in the fridge up to 4 days.