Three Bean Salad - Revision history

Dlk: /* Source */

2019-12-31T13:23:16Z

Source

Dlk at 19:18, 6 April 2019

2019-04-06T19:18:19Z

Dlk at 19:17, 6 April 2019

2019-04-06T19:17:22Z

Dlk: Created page with "==Ingredients== {| |align=right|½ |pound green beans, trimmed, cut to bite-sized lengths |- |align=right|½ |pound wax beans, trimmed, cut to bite-sized lengths |..."

2019-04-06T19:09:47Z

Created page with "==Ingredients== {| |align=right|½ |pound green beans, trimmed, cut to bite-sized lengths |- |align=right|½ |pound wax beans, trimmed, cut to bite-sized lengths |..."

New page

==Ingredients==
{|
|align=right|½
|pound green beans, trimmed, cut to bite-sized lengths
|-
|align=right|½
|pound wax beans, trimmed, cut to bite-sized lengths
|-
|align=right|1
|15oz can red kidney beans, rinsed and drained
|-
|align=right|½
|small red onion, minced, soaked in cold water for 5 minutes and drained
|-
|align=right|¼
|cup sugar
|-
|align=right|1/3
|cup cider vinegar
|-
|align=right|¼
|cup rice vinegar (substitute vegetable oil for full-fat version)
|-
|align=right|½
|teaspoon kosher salt plus more to taste
|-
|align=right|
|Freshly ground black pepper
|-
|align=right|1
|tablespoon minced flat-leaf parsley
|}

==Directions==
#Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water and cook for 5 minutes until crisp-tender. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
#In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil (if using) and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for one hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.

← Older revision		Revision as of 13:23, 31 December 2019
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 ==Variations==
 #Substitute vegetable oil for the rice vinegar to make the original full-fat version of this recipe
-#Add 1 can of cannellini beans and/or one can of garbanzo beans and double the dressing amount
+#Add 1 can of cannellini beans and/or one can of garbanzo beans and double the marinade amount
 #Substitute the marinade with one made using &frac12; cup rice vinegar, shaken together with a tablesppon of Dijon mustard and a minced garlic clove.

@@ Line 20: / Line 20: @@
 |-
 |align=right|&frac14;
-|cup rice vinegar (substitute vegetable oil for full-fat version)
+|cup rice vinegar
 |-
 |align=right|&frac12;
@@ Line 34: / Line 34: @@
 ==Directions==
 #Bring a pot of salted water to a boil.  Set up a large bowl of ice water.  Add the fresh beans to the boiling water and cook for 5 minutes until crisp-tender.  Drain and plunge the beans into the ice water to stop the cooking and set their color.  Drain.
-#In a medium bowl, combine the beans and the onion.  In a small saucepan, bring the sugar, vinegar, oil (if using) and salt to a simmer.  Pour the liquid over the beans.  Marinate the beans at room temperature for one hour, tossing several times.  Just before serving, season with salt and pepper to taste, add the parsley. Serve.
+#In a medium bowl, combine the beans and the onion.  In a small saucepan, bring the sugar, vinegars, and salt to a simmer.  Pour the liquid over the beans.  Marinate the beans at room temperature for one hour, tossing several times.  Just before serving, season with salt and pepper to taste, add the parsley. Serve.