1cupfinely chopped onionred or white onion, or a mix
1 ½teaspoonssaltor more to taste
ground black pepperto taste
For the salad:
1poundgreen beanstrimmed and cut into 1 ½-inch pieces
2(15-oz) cans white beansrinsed and drained
2(15-oz) cans red kidney beansrinsed and drained
3small celery ribsfinely chopped
½cupfinely chopped fresh parsleyor a mix with dill, thyme and/or oregano
Make dressing: Combine all ingredients for dressing in a medium salad bowl. Set aside.
Cook green beans: Bring a large pot of water to a boil. Salt water, then add beans and simmer until done to your liking (2-8 minutes depending on firmness you want - please see notes below for tips!).
Drain and season beans:For crunchy green beans, drain and rinse under cool water for 15-30 seconds. Combine warm beans with dressing.For soft green beans, drain and immediately combine steaming hot beans with dressing (this is my preferred method).Either way, allow beans to marinate in dressing for 15 minutes.
Finish salad: Add remaining salad ingredients. Either serve salad at room temperature, or cover and place in fridge for several hours and up to 3 days to serve it chilled.
Cooking time2 minutes of cooking time followed by rinsing 15-30 seconds under cool tap water will give you crunchy beans with a good bite.5-6 minutes of cooking time will give you beans with a bite, but no crunch. You can either rinse for more firmness, or not rinse for more softness.7-8 minutes of cooking time will give you soft beans without a bite, but they will not fall apart. I usually do 7 minutes, and I do not rinse.
Celery: If you’re not a fan of celery, you can skip it. If you want to add something for the crunch, a chopped Granny Smith apple is also delicious.
Vinegar: Apple cider vinegar is my favorite here, but red wine vinegar, white wine vinegar or white balsamic vinegar all work as well.
Garlic: Fresh garlic is a must for me in this recipe, but you can use ½ – 1 teaspoon of dried garlic powder instead.
Onions: I highly recommend chopping the onions as finely as you can, without mincing them. Finely chopped onion is much more pleasant to eat vs large chunks, and they will distribute more evenly in the salad.
Stirring: This salad needs to be stirred somewhat carefully, as the canned beans tend to get smashed otherwise.
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