Classic(ish) Three-bean salad
This is our version of the classic picnic salad. We like it because we usually have canned beans in the pantry, which get us two-thirds of the way there! And our little secret? If we don’t have any fresh beans, we sometimes add an extra can and serve the salad over greens.
Colander or sieve
Sharp knife (adult needed)
Spoon, for stirring
1. Put the beans, scallions, and parsley in the bowl and toss to combine.
2. Pour the vinaigrette over the beans. Cover and refrigerate for at least 2 hours and up to overnight, to let the flavors meld. Serve cold or at room temperature.