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