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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 cannellini beans
• 1.5 cups frozen green beans (thawed)
• ¼ cup chopped parsley
• ¼ cup finely diced 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 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 parsley

Instructions

• Add the three types of beans, onion, and parsley into the large bowl
• Whisk the vinegar, sugar, olive oil, salt, pepper, and 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