A refreshing and flavorful bean salad with a tangy dressing, perfect for any occasion.
Prepare the green beans by trimming the ends and cutting them into bite-sized pieces.
Blanch the green beans briefly in boiling water for a crisp-tender texture.
Drain and rinse the kidney beans, then add them to a large bowl.
Rinsing canned beans removes excess sodium and improves their flavor.
Chop the red onion into small pieces and halve the grape tomatoes, then add them to the bowl.
Use a sharp knife to ensure clean cuts and preserve the vegetables' texture.
In a small bowl, whisk together the white wine vinegar, salt, pepper, brown sugar, sugar, Dijon mustard, and olive oil until smooth.
Taste the dressing and adjust the seasoning to your preference before mixing it with the salad.
Pour the dressing over the vegetables and beans, then gently toss to combine.
Toss gently to avoid breaking the beans and vegetables.
Chill the salad in the refrigerator for at least 2 hours before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad chilled, garnished with fresh herbs if desired.
Fresh parsley or cilantro makes a great garnish for added flavor and color.
