Cook Time: 10 mins Total Time: 15 mins Servings: 6
Ingredients
1 lb fresh green beans or mix with wax beans
1/2 cup dry kidney beans, soaked for at least 6 hrs or 1 15oz can, rinsed and drained
1 1/2 cups white onion sliced thin
1/3 - 1/2 cup white sugar
1/4 cup olive oil
1/3 cup white vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon fresh parsley minced
Instructions
If using dry kidney beans, add beans to a medium sized bowl with 2-3 cups of water. Let soak at least 6 hours or overnight. Drain and rinse.
if using Canned beans: Drain into a colander and rinse.
If using fresh green beans (and/or) wax beans, bring a large pot of water to a boil. Trim ends off of beans and cut in half. Once the water has come to a boil, add beans and blanch for at least 5 minutes. This will produce a crunchy green bean, for a softer bean let cook for 10-15 minutes. See recipe notes for canned and frozen.
Strain green beans and add to a large bowl with ice water to stop the cooking.
Meanwhile, create dressing by adding oil, Dijon mustard, vinegar, sugar, salt, and pepper to a small bowl (we love to use a measuring cup with a pour spout). Whisk with a fork until sugar has dissolved.
Drain green beans and add them to a large bowl with onions and kidney beans and mix well.
Pour dressing on and mix well. Top with fresh parsley.
Cool in fridge before serving. This salad is best served the next day!
Notes
Storing: Store in an airtight container for up to a week. The next day and the day after are when the salad is at its best, making this salad perfect for meal prepping!
Substitutions:
Canned Green Beans: Use canned green beans or wax beans, 2 cans of green or 1 of each, and just drain and rinse before adding to the bowl.
Canned Kidney Beans: Use canned kidney, pinto, navy, great northern, or garbanzo beans, and just drain and rinse before adding to a bowl. Use 1 total can.
White Vinegar: Use apple cider vinegar or unseasoned rice wine vinegar.
Sugar: Adjust to your preferred sweetness. Use as little as 1/3 cup up to 3/4 cup. If using 3/4 cup of sugar, up the vinegar or 2/3 cup.