Three Bean Salad

INGREDIENTS 

  • 15 ounce can kidney beans drained and rinsed

  • 15 ounce can garbanzo beans drained and rinsed

  • 2 cups fresh green beans cut into 1 inch pieces

  • 1/4 cup red onion very thinly sliced

  • 2 tablespoons chopped parsley

  • 1/3 cup apple cider vinegar

  • 3 tablespoons granulated sugar

  • 1/4 cup olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon pepper

INSTRUCTIONS 

  • Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.

  • Place the kidney beans, garbanzo beans, green beans, red onion and parsley in a large bowl.

  • In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.

  • Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.

Recipe from dinneratthezoo