Classic Three Bean Salad
Ingredients
The salad
-
1
15 oz.
can kidney beans
-
1
15 oz.
can cannellini beans
-
1½
cups
frozen green beans (thawed)
-
¼
cup
chopped parsley
-
¼
cup
finely diced red onion
The dressing
-
¼
cup
apple cider vinegar
-
¼
cup
olive oil
-
2
Tbsp
sugar
-
1
tsp
salt
-
¼
tsp
freshly cracked pepper
-
1
tsp
Dijon mustard
Instructions
- Rinse and drain the kidney and cannellini beans, then place them in a bowl with the thawed green beans.
- Soak the sliced red onion in ice water for about five minutes, then drain and finely dice.
- Chop the parsley and add it along with the diced onion to the bowl with the beans.
- In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon mustard.
- Pour the dressing over the bean mixture and stir to combine.
- Refrigerate the salad for about 30 minutes to marinate before serving.
- Stir the salad again just before serving to redistribute the dressing.
Nutrition Facts (estimated)
Servings
5
Calories
301
Total fat
11g
Total carbohydrates
41g
Total protein
13g
Sodium
666mg
Cholesterol
0mg
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