Three-Bean Salad

This is a combination of Toni's and Cook's Illustrated the Classic Three-Bean Salad.

Toni made hers with canned beans which work in a pinch.

YOU WILL NEED 

  • 2/3 cup red wine vinegar 
  • 1/3 cup  granulated sugar 
  • 1/3 cup  canola oil 
  • 2 medium cloves  garlic, pressed
  • 1 teaspoon kosher salt 
  • Fresh ground black pepper 
  • 1 # green beans, cut into 1-inch pieces
  • 1 # yellow wax beans, cut into 1-inch pieces
  • 1 16-ounce can red kidney beans, drained and rinsed
  • ½ medium red onionfinely chopped
  • ¼ cup  minced fresh parsley leaves



METHOD

 Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and cool to room temperature.

Fill a large saucepan with water and 1 tablespoon kosher salt and bring to a boil. Add green and yellow beans; cook until crisp-tender, about 3-5 minutes. Meanwhile, fill a 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.

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 covered and refrigerated up to 4 days.