15-ounce can wax beans (or another 15-ounce can green beans)
1/2 medium white onion
1/4 medium red onion (optional)
2 tablespoons chopped curly parsley (or Italian parsley)
½ cup white vinegar
¼ cup olive oil
2 tablespoons granulated sugar
¼ teaspoon each dried dill and garlic powder
1 teaspoon kosher salt
Fresh ground black pepper
Direction :
Drain and rinse the beans.
Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley.
In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.
