Classic Three-Bean Salad

Submitted by: admin on April 2, 2020

Serves 8 To 10

Ingredients

1 cup red wine vinegar
3⁄4 cup sugar
1⁄2 cup canola oil
2 garlic cloves, minced
Salt and pepper
8 ounces green beans, trimmed and cut into 1-inch lengths
8 ounces yellow wax beans, trimmed and cut into 1-inch lengths
1 (15-ounce) can red kidney beans, rinsed
1⁄2 red onion, chopped medium
1⁄4 cup minced fresh parsley

Instructions

  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.

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