3 Bean Salad

Ingredients

• ½ lb. frozen cut green beans $0.75*
• ½ lb. frozen purple hull or field peas $0.84*
• 1 (15 oz. can) kidney beans $1.09
• ½ small Vidalia onion $0.42
• ¼ bunch fresh parsley $0.20
• 3 Tbsp olive oil $0.48
• 1½ Tbsp red wine vinegar $0.06
• ¼ tsp garlic powder $0.02
• ¾ tsp salt $0.05
• freshly cracked pepper $0.05

Instructions

1. Bring a 2 quart sauce pot of water to a rolling boil over high heat. Add the frozen peas. Allow the pot to return to a boil then reduce the heat to medium-low and allow the peas to simmer for 45 minutes. Either allow the frozen green beans to thaw during this time, or for a softer green bean, add the green beans to the boiling water with the peas for the last 3 minutes of cooking. Drain the peas in a colander and allow them to cool slightly.
2. Meanwhile, finely dice the onion and roughly chop the parsley. Add both to a large bowl. Briefly rinse the kidney beans under cool water, allow the excess water to drain away, and then add them to the bowl with the onion and parsley.
3. To make the dressing, stir together the olive oil, red wine vinegar, garlic powder, salt, and a generous amount of freshly cracked pepper in a small bowl.
4. Once the peas have been boiled and cooled, add the peas and green beans to the bowl with the rest of the ingredients. Pour the dressing over top, and stir until everything is well combined. Serve immediately or refrigerate until ready to eat.

source:budgetbytes.com