Classic Three Bean Salad
About the Recipe
Simple ingredients come together in this Classic Three Bean Salad to make a simple summer side dish, perfect for BBQs and potlucks!
1 can (15-ounce) kidney beans
1 can (15-ounce) cannellini beans
1 ½ cups frozen green beans (thawed)
¼ cup chopped parsley
¼ cup finely diced red onion
¼ cup apple cider vinegar
¼ cup olive oil
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon freshly cracked pepper
1 teaspoon Dijon mustard
Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannellini 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.
Recipe sourced from BudgetBytes.com.