One 14.5-ounce can green beans, drained and rinsed (about 2 cups)
One 14.5-ounce can yellow wax beans, drained and rinsed (about 2 cups)
One 15-ounce can kidney beans, drained and rinsed (about 2 cups)
1medium white onion, thinly sliced
1⁄2cup chopped parsley, or more as needed
2⁄3cupapple cider vinegar
1teaspoonfreshly ground black pepper
3tablespoonsfresh thyme leaves
Combine the green beans, yellow wax beans, kidney beans, onion and parsley in a mixing bowl, tossing to incoporate.
Whisk together the oil, sugar, vinegar, salt and pepper and the thyme leaves in a liquid measuring cup. Pour over the bean mixture and stir to coat evenly.
Cover with plastic wrap and refrigerate for at least 6 hours, and up to 3 days.
From Dorothy Sietsema.
Tested by Tom Sietsema; email questions to firstname.lastname@example.org.
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Calories: 190; Total Fat: 9 g; Saturated Fat: 2 g; Sodium: 740 mg; Total Carbohydrates: 21 g; Dietary Fiber: 5 g; Sugars: 10 g; Protein: 5 g.