Target: 6 × 4 inches · landscape

Classic Three-Bean Salad

155 min · 8 servings

Ingredients

□ 12 oz fresh green beans, trimmed

□ 12 oz fresh wax beans, trimmed

□ 1 (15 oz) can red kidney beans, drained and rinsed

□ 1/2 medium red onion, thinly sliced

□ 1/3 cup apple cider vinegar

□ 2 tbsp extra-virgin olive oil

□ 1 tbsp granulated sugar

□ 1 tsp vegan Dijon mustard

□ 1 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 2 tbsp chopped fresh flat-leaf parsley

1. Trim green and wax beans, slice onion, and drain kidney beans. Bring unsalted water to a boil with an ice bath and colander ready.

2. Blanch both fresh bean types for 3 minutes, then cool in ice water for 2 minutes; drain and blot dry well.

3. Whisk cider vinegar, oil, a little sugar, Dijon, salt, and pepper. Add all beans and onion, then turn gently to coat.

4. Cover and chill at least 2 hours and up to 24. Let stand 10 minutes, toss from the bottom, fold in parsley, and serve cool.

Cook’s note: Dry the blanched beans well so the bright cider dressing stays concentrated.