Ingredients:

  • 1 can (15 oz) kidney beans, rinsed and thoroughly dried
  • 1 can (15 oz) garbanzo beans, rinsed and thoroughly dried
  • 1 can (15 oz) cut green beans, drained and patted dry
  • 0.5 large red onion, finely diced (approx. 100g)
  • 0.5 cup fresh parsley, chopped (approx. 15g)
  • 1 green bell pepper, finely diced (approx. 120g)
  • 0.33 cup apple cider vinegar (80ml)
  • 0.33 cup extra virgin olive oil (80ml)
  • 0.25 cup granulated sugar (50g)
  • 1 tsp Dijon mustard (5g)
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp garlic powder

Instructions:

  1. Empty all three cans of beans into a large colander. Rinse under cold running water for at least 60 seconds until the water runs clear and no canning foam remains.
  2. Spread the rinsed beans onto a layer of paper towels or a clean kitchen towel. Pat the beans until they are completely matte and dry to ensure the dressing adheres properly.
  3. Finely dice the red onion and green bell pepper. Chop the fresh parsley.
  4. In a small glass jar, combine the apple cider vinegar, extra virgin olive oil, sugar, Dijon mustard, sea salt, black pepper, and garlic powder. Shake vigorously until the mixture is fully emulsified.
  5. In a large mixing bowl, combine the dried beans, onion, bell pepper, and parsley.
  6. Pour the vinaigrette over the bean mixture and toss thoroughly to coat. Allow the salad to sit for at least 30 minutes at room temperature before serving to allow the flavors to penetrate the legumes.