Name: Mediterranean Three-Bean Salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 8 to 10
Ingredients: 1/2 small red onion, cut into a 1/4-inch dice (1/2 cup); 3 tablespoons red-wine vinegar; 1/2 cup extra-virgin olive oil; 2 teaspoons finely chopped fresh oregano; Kosher salt and freshly ground pepper; 1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed; 1 can (15.5 ounces) pink beans, drained and rinsed; 10 ounces green beans, trimmed and cut into 1-inch pieces (2 1/4 cups); 2 celery stalks, cut into a 1/4-inch dice (1 1/4 cups); 4 roasted piquillo peppers (from a 12-ounce jar), cut into a 1/4-inch-dice (a scant 1/2 cup); 3/4 cup chopped curly-leaf parsley

Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt. Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat. Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving).

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Mediterranean Three-Bean Salad

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