Ingredients
Scale
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can green beans, drained
- 1/2 cup red onion, finely chopped
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
Instructions
- Step 1: In a large bowl, combine the kidney beans, cannellini beans, and green beans.
- Step 2: Add the finely chopped red onion to the bean mixture.
- Step 3: In a separate small bowl, whisk together the apple cider vinegar, olive oil, sugar, and Dijon mustard until well combined and the sugar is dissolved.
- Step 4: Pour the dressing over the bean mixture and stir gently to coat all the beans and onions evenly.
- Step 5: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Stir before serving.
Notes
- This salad tastes even better the next day as the flavors have time to really get to know each other in the fridge.
- Serve this colorful salad chilled as a refreshing side dish at your next barbecue or picnic.
- If you're short on time, you can gently warm the dressing in the microwave for 15-20 seconds to help the sugar dissolve quicker.
- For an extra zing, try adding a pinch of red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American