Quick Three-Bean Salad

1. 1
   prep · ~5 min

   Blanch the green beans.

   1.Bring a saucepan of water to a rolling boil.

   2.Add green beans and cook until bright green and just tender (2-3 minutes).

   3.Drain immediately and plunge into the ice bath to stop cooking.

   4.Drain again and pat dry with a clean kitchen towel.

   TIPThe ice bath locks in the vibrant green color and keeps the beans crisp-tender.
2. 2
   mix · ~2 min

   Make the vinaigrette.

   1.In a large mixing bowl, whisk together apple cider vinegar, olive oil, sugar, salt, and black pepper.

   2.Whisk until the sugar and salt dissolve completely.

   TIPTaste the dressing now and adjust — it should be pleasantly sharp and slightly sweet.
3. 3
   mix · ~2 min

   Combine the beans and vegetables.

   1.Add the blanched green beans, kidney beans, garbanzo beans, diced bell pepper, and chopped red onion to the bowl.

   2.Toss everything gently until the beans and vegetables are evenly coated with the vinaigrette.
4. 4
   rest · ~15 min

   Let the salad marinate.

   Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. This salad tastes even better after an hour.

   TIPMake it a few hours ahead — the beans soak up the dressing and become more flavorful.
5. 5
   garnish

   Finish and serve.

   1.Give the salad a final toss right before serving.

   2.Sprinkle with fresh chopped parsley.

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