Ingredients:
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans (or great northern beans), drained and rinsed
1 can (15 oz) green beans or peas, drained
2-3 celery stalks, sliced
½ small red onion, finely diced
¼ cup fresh parsley, chopped
For the Dressing:
⅓ cup olive oil
¼ cup apple cider vinegar
2 tbsp sugar (optional, adjust to taste)
1 tsp Dijon mustard
1 tsp salt
½ tsp black pepper
1 garlic clove, minced (optional)
Instructions: In a separate bowl, whisk together olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until well blended.
Pour the dressing over the bean mixture and toss gently to coat everything evenly.
Cover and chill in the refrigerator for at least 2 hours (or overnight) to let the flavors blend.
Serve cold and enjoy!
Prep Time: 10 minutes
Chill Time: 2 hours
Servings: 6
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