Classic Three Bean Salad

• servings: 5 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 15 oz. can kidney beans ($0.94)

1 15 oz. can cannellini beans ($0.94)

1 ½ cups frozen green beans (thawed, $0.59*)

¼ cup red onion (finely diced, $0.12)

¼ cup fresh parsley (chopped, $0.17)

¼ cup apple cider vinegar ($0.24)

¼ cup olive oil ($0.64**)

2 Tbsp sugar ($0.12***)

1 tsp salt ($0.03)

¼ tsp black pepper (freshly cracked, $0.02)

1 tsp Dijon mustard ($0.03)

Directions

Rinse the beans

Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannellini beans, and thawed green beans in a bowl.

Soak the onion

Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.

Whisk

In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.

Combine

Pour the dressing over the beans, onion, and parsley, then stir to combine.

Chill the salad

Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.

Nutrition

• Serving Size: 1 cup
• Calories: 301 kcal
• Total Fat: 11 g
• Sodium: 666 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 12 g
• Protein: 13 g