Step 1

Optional: Fill a small bowl with cold water. Add chopped red onion to bowl and let sit for 10-15 minutes, then drain thoroughly. This step will help soften the taste of the red onion, but it can be skipped.

Step 2

In a small bowl add red wine vinegar, sugar, olive oil, salt, and pepper, then whisk to combine. Set bowl aside.

Step 3

In a large bowl, red kidney beans, add edamame, cannellini beans, and fresh parsley. Do a quick mix to combine.

Step 4

Pour prepared dressing on top of bean salad, then toss again to coat in dressing. It's okay if there's excess dressing; this can be drained later.

Step 5

Cover bowl with plastic wrap and chill in the refrigerator for at least 3-5 hours.

Step 6

When ready to serve, drain any excess dressing (you can either discard it or set it aside to be used on the salad as needed) and stir salad a final time.

Step 7

Serve bean salad immediately.