About
Bean salads are quite something, aren't they? They're heartier than your average salad, loaded with more protein to keep you going, yet they're so versatile too! Take a look at Summer Bean Salad: the green beans provide extra refreshment on a hot day, the white beans are creamy and tender, the dressing is tangy and light, and the herbs are fragrant and inviting. How better to spend a summer day than by eating some Summer Bean Salad while kicking back? It's the seasonal sensation you'll be raving about!
Ingredients
- 1 small red onion, finely diced
- 1/4 cup apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 cup extra-virgin olive oil
- 1 (15-ounce) can white beans, drained and rinsed
- 3/4 pound green or wax beans, trimmed and halved
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- freshly ground pepper, to taste
Directions
Step 1 -In a small bowl, soak the diced onion in cold water for 10 minutes.
Step 2 -In a large bowl, whisk together the vinegar, the sugar, and 1/2 teaspoon of the salt.
Step 3 -Whisk the olive oil into the vinegar mixture.
Step 4 -Drain the onions and pat them dry.
Step 5 -Add the onions and the white beans to the vinegar mixture and stir to combine.
Step 6 -Fill a saucepan with salted water and bring it to a boil.
Step 7 -Add the green beans to the boiling water and cook until crisp-tender, about 4-5 minutes.
Step 8 -Fill a large bowl with ice water.
Step 9 -Drain the green beans and plunge them into the bowl of ice water to stop the cooking process.
Step 10 -Once the green beans are cool, drain them again, pat them dry, and then add them to the white bean mixture.
Step 11 -Allow the bean mixture to marinate at room temperature, tossing occasionally, for 1 hour.
Step 12 -Stir the parsley and the chives into the bean mixture and season the bean mixture with the salt and the pepper before serving.
Step 13 -Serve.
