Ingredients
- 1 can kidney beans, drained and rinsed
- 1 can cannellini beans (or great northern beans), drained and rinsed
- 1 can green beans or edamame, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar (optional, for a touch of sweetness)
- Salt and pepper to taste
Instructions
In a large bowl, toss together the kidney beans, cannellini beans, and green beans. Add in the chopped onion and parsley.
In a small bowl or jar, whisk together the olive oil, vinegar, sugar (if using), salt, and pepper until well combined.
Pour the dressing over the beans and toss until everything is evenly coated. Serve immediately or chill for 30 minutes to let the flavors meld even more.
Notes
Pro Tips for the Best Bean Salad
- Make Ahead: This salad actually tastes better the next day. Let it sit overnight in the fridge for maximum flavor.
- Balance Sweetness: Some people love a slightly sweet dressing—add sugar to taste or skip it entirely for a more savory bite.
- Fresh is Best: Use fresh parsley and a good-quality olive oil to elevate the flavor.
- Add Crunch: Toss in diced celery or bell peppers for extra texture.