Ingredients
Scale
- 1 15 oz. can kidney beans
- 1 15 oz. can cannellini beans
- 1.5 cups frozen green beans (thawed)
- 1/4 cup chopped parsley
- 1/4 cup finely diced red onion
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 Tbsp sugar
- 1 tsp salt
- 1/4 tsp freshly cracked pepper
- 1 tsp Dijon mustard
Instructions
- Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannelini beans, and thawed green beans in a bowl.
- Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.
- In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.
- Pour the dressing over the beans, onion, and parsley, then stir to combine.
- Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.