Mediterranean Bean Salad: Cool Cuisine for Hot Summer Evenings UncategorizedBean Bulletin, Cooking, International 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. Salad: 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