Three Bean Salad with Tangy Vinaigrette in 10 Minutes

Instructions:

1. Rinse the legumes. Place 1 can (425g) Dark Red Kidney Beans and 1 can (425g) Cannellini Beans in a fine mesh colander. Rinse under cold water for 60 seconds. Note: This removes the viscous starch that makes salads look cloudy.
2. Drain thoroughly. Let the beans sit in the colander for 3 minutes to ensure no excess water dilutes your dressing.
3. Prep the vegetables. Dice 0.5 red onion and 1 large red bell pepper into 1cm pieces. Trim 1.5 cups fresh green beans and cut into 2.5cm pieces.
4. Blanch (optional). If you prefer softer green beans, boil them for 2 minutes until they turn bright green and tender crisp, then shock in ice water.
5. Start the dressing. In a jar, combine 0.33 cup apple cider vinegar, 1 tbsp honey, 2 minced garlic cloves, 1 tsp dried oregano, and 0.5 tsp celery seed.
6. Emulsify the oil. Slowly drizzle 0.25 cup extra virgin olive oil into the mixture while whisking until the liquid is opaque and slightly thickened.
7. Combine the base. In your large glass bowl, add the rinsed beans, diced onion, bell pepper, and green beans.
8. Dress the salad. Pour the vinaigrette over the ingredients and toss gently with a large spoon.
9. Marinate. Cover the bowl and refrigerate for 30 minutes until the flavors have fully melded. > Chef's Tip: If you are using [French Green Beans](https://5 minsrecipes.com/recipes/french-green-beans-in-12-minutes/) as a shortcut, they are thin enough to use raw, which saves you the blanching step entirely. Pastina Recipe: Silky Italian Soup in 20 Minutes — Master this silky pastina recipe with our step-by-step guide. Includes a comm...Creamy Tomato Basil Soup Recipe for 4 Servings — Master the creamy tomato basil soup recipe using our professional speed techn...Easy Strawberry Shortcake Fluff Salad Recipe — Master the Easy Strawberry Shortcake Fluff Salad Recipe with our step-by-step... $img_2$