Name: Three Bean Salad
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1/3 c. red wine vinegar -; 2 tsp. granulated sugar -; Kosher salt -; Freshly ground black pepper -; 1/3 c. extra-virgin olive oil -; 1 small red onion, finely chopped (about 1/2 c.) -; 1 (15-oz.) can cannellini beans, drained and rinsed -; 1 (15-oz.) can kidney beans, drained and rinsed -; 1 (14.5-oz.) can cut green beans, drained and rinsed, or 1½ c. chopped blanched green beans -; 1 c. loosely packed fresh parsley leaves, finely chopped -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Three Bean Salad

1. 1/3 c. red wine vinegar -

2. 2 tsp. granulated sugar -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1/3 c. extra-virgin olive oil -

6. 1 small red onion, finely chopped (about 1/2 c.) -

7. 1 (15-oz.) can cannellini beans, drained and rinsed -

8. 1 (15-oz.) can kidney beans, drained and rinsed -

9. 1 (14.5-oz.) can cut green beans, drained and rinsed, or 1½ c. chopped blanched green beans -

10. 1 c. loosely packed fresh parsley leaves, finely chopped -

How to cook deliciously - Three Bean Salad

1. Stage

In a large bowl, whisk the vinegar, sugar, 1 teaspoon salt, and ⅛ teaspoon pepper until sugar is dissolved, about 30 seconds. Gradually add the oil, whisking until combined. Stir in the onion and set aside for 5 minutes.

2. Stage

Fold in the cannellini, kidney, and green beans, and the parsley. Gently toss to coat.

3. Stage

Serve immediately or let marinate, covered, in the refrigerator for 1 hour or up to overnight. Stir gently before serving.