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