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Well, this was supposed to be a garden bean salad, but thanks to the bad drought this year, beans are hard to find. So, I used canned beans instead. I was very happy with the results. Delicious beans and crunchy onions, all in a tangy vinegar dressing.

You can pretty much use whatever beans you like or have on hand.

This salad is very much like my mom’s salad, except that it uses red onion instead of white, and apple cider vinegar instead of red wine vinegar. Both versions are great. I also love making (and devouring) my 7-bean salad.

Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 ounce, 2 Pack

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5 from 1 vote

Bean Salad

This salad is very much like my mom’s bean salad, except that it uses red onion instead of white, and apple cider vinegar instead of red wine vinegar. Both versions are great.

Course Side

Cuisine American

Keyword bean salad

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 116kcal

Author Mike

Ingredients

½ medium red onion diced
¼ cup apple cider vinegar
2 teaspoons sugar
¼ cup extra-virgin olive oil
15 ounce cut green beans canned, rinsed and drained
15 ounce wax beans canned, rinsed and drained
15 ounce light red kidney beans canned, rinsed and drained
2 tablespoons fresh parsley finely chopped
kosher salt
ground black pepper

Instructions

Place the onion in a bowl of water and soak for 10 minutes. Drain well.
In a small bowl, whisk together the vinegar, sugar and 1/2 teaspoon of salt. Drizzle in the oil while still whisking.
Place the beans in a large bowl. Add in the onions and dressing. Mix well. Sprinkle with the parsley and season with salt and pepper.
Let set at room temperature for 1 hour, stirring occasionally, before serving.