Ingredients:

  • 1 can (15 oz / 425 g) Chickpeas (Garbanzo Beans), drained and rinsed
  • 1 can (15 oz / 425 g) Dark Red Kidney Beans, drained and rinsed
  • 1 can (15 oz / 425 g) Black Beans, drained and rinsed
  • 1 cup (150 g) Sweetcorn (Canned or frozen, thawed)
  • ½ medium Red Onion, finely diced
  • 1 cup (150 g) Celery, finely diced (about 3 stalks)
  • 1 cup (150 g) Red Bell Pepper, finely diced (1 medium pepper)
  • ½ cup (75 g) Oil-Packed Sun-Dried Tomatoes, drained and chopped
  • ½ cup (10 g) Fresh Flat-Leaf Parsley, coarsely chopped
  • ½ cup (120 ml) Extra Virgin Olive Oil
  • ¼ cup (60 ml) Red Wine Vinegar (or Apple Cider Vinegar)
  • 2 tbsp (30 ml) Maple Syrup or Runny Honey
  • 1 tbsp (15 ml) Dijon Mustard
  • 2 cloves Garlic, minced or finely grated
  • 1 tsp (5 ml) Dried Oregano
  • 1 tsp (5 g) Fine Sea Salt (plus more to taste)
  • ½ tsp (2.5 g) Freshly Ground Black Pepper

Instructions:

  1. Rinse and Drain: Drain and thoroughly rinse all three types of beans (chickpeas, kidney, black beans) under cool running water using a colander. Shake well to remove excess moisture. Transfer the beans and the sweetcorn to the large mixing bowl.
  2. Tame the Onion: Place the finely diced red onion into a small bowl. Cover it with 1 tablespoon of the Red Wine Vinegar and a pinch of salt. Set aside for 15 minutes. This step draws out the harsh sulphur.
  3. Chop Remaining Vegetables: Finely dice the celery, red pepper, and sun-dried tomatoes. Add these, along with the chopped parsley, to the bowl with the beans.
  4. Combine Dry Vinaigrette Ingredients: In a small bowl or jar, combine the remaining Red Wine Vinegar, Maple Syrup (or honey/sugar), Dijon Mustard, minced garlic, oregano, salt, and pepper.
  5. Emulsify the Dressing: Whisk the ingredients vigorously, or securely fasten the lid on the jar and shake until the mixture is uniform. Slowly drizzle in the Extra Virgin Olive Oil while whisking continuously until the dressing slightly thickens into an emulsion. Taste and adjust seasoning if necessary.
  6. Add the Onion: Drain the marinated red onion (discarding the soaking liquid) and add the softened dice to the bean mixture.
  7. Dress the Salad: Pour the prepared vinaigrette over the bean and vegetable mixture. Use a rubber spatula or large spoon to gently fold the ingredients until everything is thoroughly coated. Be gentle to avoid breaking the beans.
  8. Chill to Perfection: Cover the bowl tightly or transfer the salad to an airtight container. Refrigerate for a minimum of 1 hour, but ideally 2 hours. This allows the flavors to truly meld.
  9. Serve: Before serving, give the salad one final stir. Taste again and add a final pinch of salt or a splash of vinegar if the flavors have dulled slightly during chilling.