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 celery, fennel, cucumber, or peppers)
3 tablespoons drained capers
1/2 cup finely chopped fresh parsley, dill, fennel, tarragon, cilantro, or basil

3/4 teaspoon dried oregano or Italian herbs

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

In 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 tart, 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.

Dense Bean Salad

1 bunch flat-leaf parsley, roughly chopped
1/2 bunch cilantro, roughly chopped
1/2 small red onion, diced
1 (12 ounce) jar roasted red bell peppers, drained and roughly chopped
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can into beans, drained and rinsed
1/2 cup crumbled queso fresco

Dressing
1 clove garlic, finely minced
1/4 teaspoon crushed red pepper
1/4 teaspoon dried oregano
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt

Thai Bean, chicken salad, and peanut salad

1/2 small green cabbage, finely chopped
1 English cucumber, seeded and diced
1/2 bunch cilantro, chopped
1 bunch green onions, sliced
1 cup matchstick-cut carrots

1 jalapeno, seeded and diced

1/2 cup shelled frozen edamame, thawed

1 (15 ounce) can navy beans, drained and rinsed

2 cups chopped cooked chicken

1/2 cup dry roasted peanuts, roughly chopped

Dressing

2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 (2-inch piece) fresh ginger, peeled and grated
1 clove garlic, grated
1/4 teaspoon salt
2 teaspoons peanut butter
1 1/2 tablespoons soy sauce
1 tablespoon honey
1/3 cup neutral oil, such as avocado or canola

Combine salad vegetables in a large bowl.  Whisk all dressing ingredients except oil together until well combined. Slowly drizzle in oil while whisking until well incorporated. Pour dressing over vegetables and toss to coat.   Serve immediately or refrigerate until ready to serve.