PREP 10mins TOTAL 10mins
The beans you choose to use for this simple bean salad is up to you.

Both canned or home cooked beans will work. When using canned, drain and rinse the beans first before adding to the salad.

Makes about 6 cups

YOU WILL NEED

FOR THE SALAD
3 (15-ounce) cans beans, drained and rinsed or use 4 1/2 cups cooked beans
1/2 can corn 
1/2 medium onion, finely chopped (about 3/4 cup)
3 tablespoons drained capers
1/2 cup (60 grams) finely chopped fresh parsley
Chopped dill

FOR THE DRESSING
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
1 teaspoon NICE-IT-UP
1 to 2 teaspoons honey or maple syrup, optional
3/4 teaspoon Little Jamaica pure  fine sea, plus more to taste
1/4 teaspoon Little Jamaica fresh ground black pepper

DIRECTIONS
Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the “raw” flavor of the onion so that it does not overpower the salad.

Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, NICE-IT-UP, 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 honey or maple syrup to balance out the vinegar.

Add the beans, drained onion, corn, parsley, capers and dill. 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.