6-8 servings
1 15-ounce can green beans, rinsed, and drained
1 15-ounce can kidney beans, rinsed, and drained
1/4 small red onion, minced, soaked in cold water for 5 minutes and drained
1/3 cup corn kernels (canned or frozen/thawed)
1/3 cup minced green pepper
1/3 cup minced red pepper
3 Tablespoons sugar
1/3 cup cider vinegar
2 Tablespoons canola oil
2 Tablespoons olive oil
1/2 teaspoon kosher salt plus more to taste
freshly ground black pepper
minced flat-leaf parsley to taste
In a medium bowl, combine the beans and vegetables. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the dressing over the bean mixture. Marinate the salad at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.
