3-Bean Salad With Sweet Onions Recipe
  • 2/3 cup cider vinegar
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  • 4 tablespoons vegetable oil
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  • 2 teaspoons sugar
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  • 2 teaspoons Dijon mustard with seeds
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  • 1 teaspoon salt
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  • 1/2 teaspoon coarsely ground black pepper
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  • 2 cans red kidney beans, (15 to 19 ounces) rinsed and drained
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  • 2 cans pinto beans, (15 to 16 ounces) rinsed and drained
    •
  • 2 cans pink beans, (15 to 16 ounces) rinsed and drained
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  • 4 medium celery stalks, thinly sliced
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  • 1 cup finely chopped sweet onion, such as Vidalia or Walla Walla
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  • 1 cup loosely packed fresh parsley leaves, chopped

In large bowl, with wire whisk, mix vinegar, oil, sugar, mustard, salt, and pepper until blended. Add kidney beans and remaining ingredients; toss well. Serve salad at room temperature, or cover and refrigerate until ready to serve.

3.00 stars based on 1 vote.

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