Three Bean Salad
“I’ll bring the 3 Bean Salad!”
Light, fresh, and the perfect side dish for your summer cookout crowd! Did we mention how easy it is too? You’ll have this one on repeat all season long!
Ingredients:
- 1/3 cup red wine vinegar
- 2 tsp. granulated sugar
- Salt & Pepper
- 1/3 cup extra-virgin olive oil
- 1/2 cup red onion, finely chopped
- 1 15 oz can cannellini beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1½ cup fresh green beans, chopped and blanched
- 1 cup fresh parsley leaves, finely chopped
Directions:
In a large bowl, whisk vinegar, sugar, 1 teaspoon salt, and 1/8 teaspoon pepper until sugar is dissolved. Add oil gradually whisking until combined. Stir in onion and set aside.
Fold in cannellini, kidney, and green beans. Add parsley and gently toss to coat.
Serve immediately, or let marinate covered in refrigerator for 1 hour or overnight.
