Three Bean Salad


1/3 cup red wine vinegar

Celtic salt

Freshly ground black pepper

1/3 cup extra virgin olive oil

1 small red onion, finely chopped (about ½ cup)

1 (15 oz.) can cannellini beans, drained and rinsed

1 (15 oz.) can kidney beans, drained and rinsed

1 (14.5 oz.) can cut green beans, drained and rinsed, or 1 ½ cup chopped blanched green beans

1 cup loosely packed fresh parsley leaves, finely chopped



1. In a large bowl, whisk the vinegar, 1 teaspoon salt, and 1/8 teaspoon pepper. Gradually add the oil, whisking until combined. Stir in the onion and set aside for 5 minutes.

2. Fold in the cannellini, kidney, and green beans, and the parsley. Gently toss to coat.

3. Serve immediately or let marinate, covered, in the refrigerator for 1 hour or up to overnight. Stir gently before serving.

4. Enjoy!


Serves 6-8

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