- 8
Ingredients
- 1 cup red wine vinegar
- 3/4 cup sugar
- 1/2 cup canola oil
- 2 medium garlic cloves, minced
- 1 tsp salt
- freshly ground black pepper
- 8 oz green beans, cut into 1-inch pieces
- 8 oz yellow beans, cut into 1-inch pieces
- 1 - 15.5oz can red kidney beans, rinsed & drained
- 1/2 medium red onion, chopped medium
- 1/4 cup minced fresh parsley leaves
Preparation
Step 1
Heat vinegar, sugar, oil, garlic, salt & pepper to taste in small non-reactive saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large non-reactive bowl & cool to room temperature.
Bring 3 quarts of water to boil in a large saucepan over high heat. Add 1 tblsp salt & green and yellow beans; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, drain & immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
Add green & yellow beans, kidney beans, onion & parsley to vinegar mixture; toss well to coat. Cover & refrigerate overnight to let flavours meld. Let stand at room temperature 30 minutes before serving. (Salad can be covered & refrigerated for up to 4 days.)