Ingredients:

  • 1 (15-ounce/425g) can kidney beans, drained and rinsed
  • 1 (15-ounce/425g) can cannellini beans (or great northern beans), drained and rinsed
  • 1 (15-ounce/425g) can green beans, drained and cut into 1-inch pieces if long
  • 1/2 red onion, thinly sliced
  • 1 green bell pepper, seeded and diced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup (120ml) white wine vinegar
  • 1/4 cup (60ml) vegetable oil (or olive oil for a richer flavour)
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Drain and rinse all beans thoroughly. Ensure no stray bean juice is lurking!
  2. Thinly slice the red onion and dice the green bell pepper. Mince the parsley.
  3. In a small bowl, whisk together the white wine vinegar, vegetable oil, sugar, Dijon mustard, celery seed, salt, and pepper until well combined and the sugar is dissolved. Give it a taste! Adjust seasoning as needed – maybe a pinch more salt, a dash more mustard?
  4. In the large mixing bowl, combine the beans, red onion, green pepper, and parsley.
  5. Pour the vinaigrette over the bean mixture and toss gently to coat evenly.
  6. Cover the bowl with cling film and refrigerate for at least 30 minutes (or up to several hours) to allow the flavours to meld. The longer it sits, the better it gets!
  7. Give the Three Bean Salad a final toss before serving.