This is one of the bean salads I try to have on hand for a quick meal. It keeps for several days in the refrigerator. It’s actually better as it ages (don’t keep in longer than ~5 days though):
1 can small white beans, rinsed, drained, and partially smashed. These are navy beans.
1/4 cup diced onion
1/4 cup diced bell pepper (red, green, or both)
1 clove garlic, pressed
1/3 cup diced tomato
1 tablespoon minced flat Italian parsley
1 tablespoon minced cilantro (or omit and use 2 tbsp. parsley)
2 tablespoons salsa
Juice of 1 lime
Juice of 1/2 lemon
1/4 teaspoon salt (more or less to taste)
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon oregano
1/4 teaspoon paprika
1/8 teaspoon chipotle (which is smoked jalapeno so a substitute can be smoked paprika plus other hot pepper, e.g. cayenne)
We eat this on toast with a spot of horseradish for even more bite.
The cilantro, cumin, chipotle, and lime give this a Mexican flair. You could omit them and stick to chili powder and lemon for a slightly different take.
Another variation would be substitute black beans and corn (frozen, thawed) for the white beans.
This is a little wetter than my chick pea salad so it’s better with crusty or toasted bread, so you can sop up the juice.
This is vegan and fat-free, or at least no fat has been added. You can add olive oil and top it with grated cheese if you like but we think it tastes great without. I’d bet you could serve this at a BBQ an no one would guess it was fat-free. One way you can get away with not using oil is by smashing some of the beans and adding salsa which creates a spicy, creamy background. (I use a potato masher.)