Ingredients:

  • 1 (15-ounce) can kidney beans, drained and rinsed (425g)
  • 1 (15-ounce) can great northern beans, drained and rinsed (425g)
  • 1 (15-ounce) can cut green beans, drained (425g)
  • 1/2 medium red onion, thinly sliced (approx. 1/2 cup sliced)
  • 1/2 green bell pepper, seeded and diced (approx. 1/2 cup diced)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup white sugar (100g)
  • 1/3 cup apple cider vinegar (80ml)
  • 1/4 cup vegetable oil (60ml)
  • 2 tablespoons water (30ml)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon celery seed
  • Optional pinch of red pepper flakes (for a little kick!)

Instructions:

  1. Dice the bell pepper, thinly slice the red onion, and chop the parsley.
  2. In the large mixing bowl, gently combine the kidney beans, great northern beans, green beans, red onion, bell pepper, and parsley.
  3. In the small bowl or jar, whisk together or shake the sugar, vinegar, oil, water, salt, pepper, celery seed, and red pepper flakes (if using).
  4. Pour the dressing over the bean and vegetable mixture.
  5. Gently toss to coat all ingredients with the dressing. Cover the bowl tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  6. Stir before serving. Enjoy!