Mediterranean Three-Bean Salad

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

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Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.

Martha Stewart Living, June 2019

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Mediterranean Three-Bean Salad

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Mediterranean Three-Bean Salad

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Mediterranean Three-Bean Salad