Ingredients
1/2 small red onion, cut into a 1/4-inch dice (1/2 cup)
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed
1 can (15.5 ounces) pink beans, drained and rinsed
10 ounces green beans, trimmed and cut into 1-inch pieces (2 1/4 cups)
2 celery stalks, cut into a 1/4-inch dice (1 1/4 cups)
4 roasted piquillo peppers (from a 12-ounce jar), cut into a 1/4-inch-dice (a scant 1/2 cup)
3/4 cup chopped curly-leaf parsley
Preparation
Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt. Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat. Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving).
