Classic Three-Bean Salad

1. Heat vinegar, sugar, oil, garlic, 1 teaspoon salt, and pepper to taste in small saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large bowl and let cool to room temperature.
2. Bring 3 quarts water to boil in large saucepan over high heat. Add 1 tablespoon salt and green and yellow beans; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, drain and immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
3. Add green and yellow beans, kidney beans, onion, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperature 30 minutes before serving. (Salad can be refrigerated for up to 4 days.)

THREE-BEAN SALAD WITH CUMIN, CILANTRO, AND ORANGES
Separate 2 oranges into segments, remove membrane from sides of each segment, then cut each segment into half lengthwise. Set aside. Substitute 1⁄4 cup lime juice for 1⁄4 cup red wine vinegar, and heat 1 teaspoon ground cumin with vinegar mixture. Substitute minced fresh cilantro for parsley and add halved orange segments to vinegar mixture along with beans.