A vibrant and flavorful bean salad with a tangy dressing, perfect for any occasion.
Prepare the dressing by whisking together the apple cider vinegar, olive oil, sugar, salt, and black pepper in a mixing bowl.
Whisk the dressing until the sugar is fully dissolved for a smooth consistency.
Trim and blanch the green beans in boiling water for 2 minutes, then transfer to an ice bath to cool.
Blanching the green beans helps retain their vibrant color and crisp texture.
Drain and rinse the kidney beans and garbanzo beans, then add them to a large mixing bowl.
Rinsing canned beans removes excess sodium and improves their flavor.
Dice the red onion, green bell pepper, and celery, and add them to the bowl with the beans.
Cut the vegetables into uniform pieces for even distribution in the salad.
Combine the blanched green beans with the other ingredients in the bowl, then pour the dressing over the top.
Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
Cover the salad and refrigerate for at least 2 hours, tossing occasionally to allow the flavors to meld.
For the best flavor, let the salad marinate overnight before serving.
Serve the salad chilled, garnished with fresh herbs if desired.
Serve the salad in a clear bowl to showcase its vibrant colors.
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