Garden Bean Salad

• 1 small red onion, finely diced
• 1/4 cup apple cider vinegar
• 2 teaspoons sugar
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 15 -ounce can white beans, drained and rinsed
• 3/4 pound green and/or wax beans, trimmed and halved
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh chives
• Freshly ground pepper

1. Soak the diced onion in cold water, 10 minutes.
2. Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil.
3. Drain the onion and pat dry, then add to the dressing.
4. Stir in the white beans.
5. Bring a saucepan of salted water to a boil.
6. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes.
7. Drain the beans, then plunge into a bowl of ice water to stop the cooking.
8. Drain again, pat dry and add to the salad.
9. Marinate at room temperature, tossing occasionally, about 1 hour.
10. Before serving, stir the parsley and chives into the salad and season with salt and pepper.
11. Photograph by Con Poulos

red onion, apple cider vinegar, sugar, kosher salt, extravirgin olive oil, white beans, beans, fresh parsley, fresh chives, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/garden-bean-salad-recipe.html (may not work)