Bean Salad

Tools & Cookware

• Knife and cutting board
• Whisk or fork
• Small bowl
• Large bowl
• Stirring implement

Ingredients

• 1 15oz. can kidney beans
• 1 15oz. can white beans
• 1.5 cups green beans
• ¼ cup chopped parsley
• ¼ cup red onion
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• 2 Tbsp sugar
• 1 tsp salt
• ¼ tsp freshly cracked pepper
• 1 tsp Dijon mustard

Preparation

• Open and drain the cans of kidney and cannellini beans and rinse the beans
• Slice the red onion, then soak in a bowl of ice-cold water for ~5 minutes and drain, then finely dice
• Chop the ¼ cup of parsley

Instructions

• Add the 1 drained can of kidney beans, 1 drained can of white beans, 1.5 cups of green beans, diced onion, and parsley into the large bowl
• Whisk the ¼ cup of vinegar, 2Tbsp of sugar, ¼ cup of olive oil, 1 tsp of salt, ¼ tsp of pepper, and 1 tsp of Dijon mustard in the small bowl
• Pour the contents of the small bowl into the large bowl and stir to combine
• Put the resulting salad into the fridge for at least 30 minutes
• Stir again just before serving