Ingredients
1 – 15 oz. can (400 g) kidney beans
1 – 15 oz. can (400 g) cannellini beans
1.5 cups (165 g) frozen green beans (thawed)
¼ cup (60 g) onion, red or yellow (finely diced)
¼ cup (15 g) fresh parsley (chopped, optional)
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) olive oil
2 Tbsp sugar
1 tsp salt
¼ tsp black pepper
1 tsp Dijon or regular mustard
Directions
1. Wash hands with soap and water.
2. Rinse fresh vegetables under running water before preparing.
3. Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannellini beans, and thawed green beans in a bowl.
4. Slice the 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.
5. In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and mustard.
6. Pour the dressing over the beans, onion, and parsley, then stir to combine.
7. 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. Makes 4-5 servings.