1-15 ounce can kidney beans drained and rinsed
1-15 ounce can garbanzo beans drained and rinsed
2 cups fresh green beans cut into 1 inch pieces
1/4 cup red onion very thinly sliced
2 tablespoons chopped parsley
1/3 cup apple cider vinegar
3 tablespoons granulated sugar
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
Place the kidney beans, garbanzo beans, green beans, red onion and parsley in a large bowl. In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.
Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.
This salad is actually best made at least 2 hours before you plan to serve it. You can make your salad up to 3 days before you plan to eat it, and the beans will marinate in the dressing.
I prefer to use fresh green beans, but canned will also work and do not need to be blanched. Enjoy!