Garden Bean Salad
- Level: Easy
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 266 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 525 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 8 grams
- Protein
- 8 grams
- Sugar
- 7 grams
- Total: 1 hr 25 min
- Prep: 1 hr 20 min
- Cook: 5 min
Ingredients
1 small red onion, finely diced
1/4 cup apple cider vinegar
2 teaspoons sugar
Kosher salt
1/4 cup extra-virgin olive oil
1 15-ounce can white beans, drained and rinsed
3/4 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
Freshly ground pepper
Directions
- Soak the diced onion in cold water, 10 minutes.
- Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
- Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
- Before serving, stir the parsley and chives into the salad and season with salt and pepper.