Three Bean Salad

Instructions

1. 1

   In a large mixing bowl, combine the drained kidney beans, chickpeas, and green beans.

2. 2

   Add the thinly sliced red onion, diced red bell pepper, and chopped fresh parsley to the beans. Toss gently to combine.

3. 3

   In a separate small bowl or jar, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, minced garlic, salt, and black pepper until the sugar dissolves and the dressing is well emulsified.

4. 4

   Pour the dressing over the bean mixture and toss thoroughly to ensure all ingredients are evenly coated.

5. 5

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.

6. 6

   Before serving, give the salad a good stir and taste for seasoning. Adjust salt, pepper, or vinegar as needed.

7. 7

   Serve chilled as a refreshing side dish or light lunch option.