Combine white or black beans, green beans, yellow beans, and onion in a large bowl.
Combine oil, vinegar, lemon juice, wine (if using), garlic, herb blend, and salt in a jar with tight-fitting lid. Shake well and pour over bean mixture. Toss well to mix. Cover tightly and chill for 30 minutes or overnight.
Bring to room temperature. Add parsley (if using) to the bowl and toss to mix before serving.
Makes 4 To 6 Servings
2 cups cooked or 1 (19-ounce) can white or black beans
1 cup cooked fresh green bean 1- to 2-inch pieces
1 cup cooked fresh yellow bean 1- to 2-inch pieces
1 ⁄ 2 red onion, thinly sliced
1 ⁄ 2 cup extra-virgin olive oil
1 ⁄ 4 cup red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine (optional)
2 cloves garlic, minced
1 tablespoon Mediterranean Herb Blend (page 147)
1 ⁄ 2 teaspoon sea salt
1 ⁄ 4 cup chopped fresh parsley
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.