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, thinly sliced
- 1/4 cup red wine 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 thinly sliced red onion to the bowl with the beans.
- Step 3: In a separate small bowl, whisk together the red wine vinegar, olive oil, sugar, and Dijon mustard until well combined.
- Step 4: Pour the dressing over the bean and onion mixture.
- Step 5: Gently stir to coat all the ingredients evenly.
- Step 6: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Stir before serving.
Notes
- For best flavor, allow the salad to marinate in the refrigerator overnight, stirring occasionally.
- This salad is best served chilled, making it a refreshing side dish for picnics, barbecues, or potlucks.
- Because there is no meat, this salad does not need to be reheated.
- To tame the red onion's bite, soak the slices in ice water for 10 minutes before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American