Ingredients
Beans and Vegetables
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can garbanzo beans, drained and rinsed
- 2 cups fresh green beans, cut into 1 inch pieces
- 1/4 cup red onion, very thinly sliced
- 2 tablespoons chopped parsley
Dressing
- 1/3 cup apple cider vinegar
- 3 tablespoons granulated sugar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Blanch the green beans: Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Immediately transfer the green beans to a bowl of ice water to stop cooking. Drain and pat dry thoroughly to prevent sogginess.
- Combine beans and vegetables: In a large bowl, mix together the drained kidney beans, garbanzo beans, blanched green beans, thinly sliced red onion, and chopped parsley until evenly distributed.
- Prepare the dressing: In a small bowl, whisk together apple cider vinegar, granulated sugar, olive oil, kosher salt, and black pepper until the sugar dissolves and the dressing is well emulsified.
- Toss and chill: Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly. Cover the bowl tightly and refrigerate for at least 2 hours, allowing the flavors to meld. The salad can be refrigerated for up to three days before serving.
Notes
- Blanching the green beans preserves their bright color and crispness.
- Refrigerating the salad for a few hours enhances the flavor absorption.
- Use kosher salt for a cleaner salt flavor, but regular salt can be substituted if necessary.
- You can substitute sugar with honey or maple syrup for a natural sweetener.
- For a vegan version, ensure sugar is vegan-friendly or use alternative sweeteners.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
