Green Bean Salad With Vidalia Onion And Mint

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4 cups (1-inch) cut green beans (about 1 pound)

1 cup canned kidney beans, rinsed and drained

3/4 cup chopped Vidalia or other sweet onion

2 tablespoons chopped fresh mint

1 tablespoon balsamic vinegar

4 teaspoons olive oil

2 teaspoons Dijon mustard

1/4 teaspoon onion powder

1/4 teaspoon black pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 tablespoon chopped fresh parsley

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