Ingredients

• 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

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Instructions

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. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
3. Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
4. Before serving, stir the parsley and chives into the salad and season with salt and pepper.
5. Photograph by Con Poulos