1-Step 1: Prepare the Beans Start by opening both cans of beans. Pour the kidney beans and cannellini beans into a colander and rinse them thoroughly under cold running water. Rinsing removes the starchy canning liquid and excess sodium. Beans are often called nature’s perfect food because of their impressive nutritional profile, and rinsing helps you enjoy those benefits without the extra salt. After rinsing, shake the colander gently to remove excess water. Transfer both beans to a large mixing bowl. Add the 1.5 cups of thawed frozen green beans to the same bowl. If you’re using frozen green beans, make sure they’re completely thawed by placing them in the refrigerator overnight or running them under cool water for a few minutes. Pat them dry with a clean kitchen towel to avoid diluting the dressing.

2-Step 2: Prepare the Onion Take your red onion and slice it into thin strips. Place the slices in a small bowl and cover them with ice water. Let the onion soak for about five minutes. This simple step might seem minor, but it makes a big difference in the final flavor of your salad. After soaking, drain the onion and pat it dry with paper towels. Then finely dice the onion into small, even pieces. Finely diced onion distributes better throughout the salad, giving you a little bit in every bite. Add the diced onion to the bowl with the beans.

3-Step 3: Add Fresh Parsley Wash your fresh parsley under cold water and shake off the excess moisture. Remove the leaves from the stems and chop them roughly. You want about 1/4 cup of chopped parsley. Add the chopped parsley to the bowl with the beans and onion. The fresh parsley adds a bright, herbal note and a pop of green color that makes the salad visually appealing.

4-Step 4: Make the Dressing In a separate medium bowl, combine all the dressing ingredients. Add 1/4 cup of apple cider vinegar, 1/4 cup of olive oil, 2 tablespoons of sugar, 1 teaspoon of salt, 1/4 teaspoon of freshly cracked black pepper, and 1 teaspoon of Dijon mustard. Whisk vigorously until the ingredients are fully combined and the sugar has dissolved. The dressing should look slightly thickened and emulsified. The Dijon mustard helps bind the oil and vinegar together, creating a smooth, cohesive dressing rather than a separated one. Taste the dressing and adjust the seasoning if needed. If you prefer a sweeter dressing, add more sugar in small increments. If it’s too sweet, a tiny pinch more salt can help balance it. Remember that the beans will absorb some of the dressing’s flavor, so it should taste slightly bold on its own.

5-Step 5: Combine and Marinate Pour the dressing over the bean mixture in the large bowl. Use a large spoon or spatula to gently stir everything together. Be thorough but gentle to avoid mashing the beans. Make sure every ingredient is coated with the dressing. At this point, the salad is technically ready to eat, but patience pays off. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator and let it marinate for at least 30 minutes.

6-Step 6: Serve After marinating, remove the salad from the refrigerator. Give it another gentle stir to redistribute the dressing, as some may have settled at the bottom. Taste and add more salt or pepper if needed. Transfer to a serving bowl and enjoy.