Ingredients:

  • 1 (15 oz) can Canned Kidney Beans, thoroughly rinsed and drained
  • 1 (15 oz) can Canned Cannellini Beans, thoroughly rinsed and drained
  • 1 (15 oz) can Canned Cut Green Beans, thoroughly rinsed and drained
  • 1/4 cup finely diced Red Onion
  • 1/2 medium Red Bell Pepper, diced small
  • 2 Tbsp finely chopped Fresh Parsley
  • 1/4 cup Apple Cider Vinegar
  • 3 Tbsp Granulated Sugar
  • 1/4 cup Vegetable Oil or mild Olive Oil
  • 1 tsp Dijon Mustard
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Prep the Beans and Vegetables: Place all three types of canned beans into a colander. Rinse thoroughly under cold water for 1–2 minutes and drain completely. Finely dice the red onion and red bell pepper. Place the drained beans, diced onion, and diced pepper into a large mixing bowl.
  2. Prepare the Vinaigrette: In a separate medium bowl, whisk together the Apple Cider Vinegar, Granulated Sugar, Salt, and Pepper. Whisk vigorously for 1–2 minutes until the sugar and salt have mostly dissolved.
  3. Emulsify the Dressing: Add the Dijon Mustard and continue whisking. Slowly drizzle in the Vegetable Oil while continuously whisking until the dressing is slightly thickened and emulsified. Taste and adjust seasoning if necessary.
  4. Combine and Marinate: Pour the vinaigrette over the bean mixture in the large bowl. Gently fold the dressing through the beans until everything is evenly coated. Transfer the salad to an airtight container. Refrigerate for a minimum of 1 hour, but ideally 2–4 hours, to allow the beans to absorb the flavors.
  5. Finish and Serve: Just before serving, give the salad a good stir and check the seasoning, adding a tiny pinch more salt or vinegar if needed. Stir in the fresh chopped parsley and serve chilled.