Ingredients

Ingredients

1/3 c. red wine vinegar
2 tsp. granulated sugar
Kosher salt
Freshly ground black pepper
1/3 c. extra-virgin olive oil
1 small red onion, finely chopped (about 1/2 c.)
1 (15-oz.) can cannellini beans, drained and rinsed
1 (15-oz.) can kidney beans, drained and rinsed
1 (14.5-oz.) can cut green beans, drained and rinsed, or 1½ c. chopped blanched green beans
1 c. loosely packed fresh parsley leaves, finely chopped

Directions

Directions

Step 1
In a large bowl, whisk the vinegar, sugar, 1 teaspoon salt, and ⅛ teaspoon pepper until sugar is dissolved, about 30 seconds. Gradually add the oil, whisking until combined. Stir in the onion and set aside for 5 minutes.
Step 2
Fold in the cannellini, kidney, and green beans, and the parsley. Gently toss to coat.
Step 3
Serve immediately or let marinate, covered, in the refrigerator for 1 hour or up to overnight. Stir gently before serving.