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.
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.
Servings 8
Calories 116kcal
Ingredients
- ½ medium red onion diced
- ¼ cup apple cider vinegar
- 2 teaspoons sugar
- ¼ cup extra-virgin olive oil
- 3 15 ounce beans canned, rinsed and drained (green, wax, kidney, white, etc)
- 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.
Nutrition
Calories: 116kcal | Carbohydrates: 11g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 259mg | Fiber: 3g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 23mg | Calcium: 24mg | Iron: 2mg
Nutritional values are approximate.