Name: Garden Bean Salad
Prep time: P0Y0M0DT1H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4-6 servings
Ingredients: 1 small red onion, finely diced; 1/4 cup apple cider vinegar; 2 teaspoons sugar; Kosher salt; 1/4 cup extra-virgin olive oil; 1 15-ounce can white beans, drained and rinsed; 3/4 pound green and/or wax beans, trimmed and halved; 2 tablespoons finely chopped fresh parsley; 2 tablespoons finely chopped fresh chives; Freshly ground pepper

Directions

Soak the diced onion in cold water, 10 minutes.
Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
Before serving, stir the parsley and chives into the salad and season with salt and pepper.