Ingredients:

  • 1 (15-ounce/425g) can cannellini beans, drained and rinsed
  • 1 (15-ounce/425g) can kidney beans, drained and rinsed
  • 1 (15-ounce/425g) can green beans, drained and rinsed
  • ½ medium red onion, finely diced (about ½ cup/75g)
  • ½ cup (100g) chopped celery
  • ¼ cup (15g) chopped fresh parsley
  • ¼ cup (60ml) apple cider vinegar
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon celery seed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Drain and rinse all three types of beans thoroughly. This removes excess starch and helps with the texture.
  2. Dice the red onion finely and chop the celery and parsley. Small, uniform pieces are key for a pleasant texture.
  3. In a large bowl, combine the rinsed beans, diced red onion, chopped celery, and parsley.
  4. In a separate bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, celery seed, salt, and pepper until well combined and the sugar is dissolved.
  5. Pour the dressing over the bean mixture and gently toss to coat evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to meld.
  7. Give it a good toss before serving. Taste and adjust seasonings (salt and pepper) as needed.