Ingredients
Beans and Vegetables
- 1 (15 oz.) can kidney beans, rinsed and drained
- 1 (15 oz.) can cannellini beans, rinsed and drained
- 1.5 cups frozen green beans, thawed
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon Dijon mustard
Instructions
- Rinse the beans: Thoroughly rinse and drain the kidney beans and cannellini beans to remove excess liquid and sodium, then place them along with the thawed green beans into a large mixing bowl.
- Soak the onion: Slice the red onion and soak the slices in a bowl of ice water for about 5 minutes to mellow the sharpness. Drain well and finely dice the onion. Chop the fresh parsley and add both the onion and parsley to the bowl with the beans.
- Whisk the dressing: In a separate smaller bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, freshly cracked black pepper, and Dijon mustard until the sugar dissolves and the dressing is well emulsified.
- Combine salad and dressing: Pour the prepared dressing over the bean and vegetable mixture. Stir gently but thoroughly to evenly coat all the ingredients with the dressing.
- Chill the salad: Transfer the combined salad to the refrigerator and let it marinate for about 30 minutes to allow the flavors to meld. Before serving, give the salad a good stir to redistribute the dressing and enhance the flavor distribution.
Notes
- For best flavor, let the salad chill for at least 30 minutes before serving.
- You can substitute fresh green beans for frozen if you prefer; just blanch them briefly before adding.
- Adjust sugar and salt according to your taste preferences.
- This salad keeps well refrigerated and tastes even better the next day.
- Perfect as a side dish for summer barbecues, picnics, or potlucks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
