Marinated 3 Bean, Tomato and Bacon Salad

By á-47

Ingredients

• 8 cups water
• 1 lb. fresh green beans, cut into 1" pieces
• 1 lb. fresh yellow wax beans, cut into 1" pieces
• 1 (15.56 oz) can light red kidney beans, drained and rinsed
• 1 1/2 cups grape tomatoes, halved
• 1/2 cup chopped white onion
• 1/2 cup white vinegar
• 1/3 cup canola oil
• 1 1/2 Tbsp. finely chopped fresh dill
• 1 1/4 tea. salt
• 1/2 tea. sugar
• 1/4 tea. pepper
• 4 slices bacon, cooked and crumbled

Preparation

Step 1

In a Dutch oven, bring 8 cups water to a boil. Add green and yellow beans; cook until crisp-tender, approx. 3 minutes. Drain and rinse under cold running water to stop cooking.

In a large bowl, combine green and yellow beans, kidney beans, tomatoes, and onion.

In a small bowl, whisk together vinegar, oil, dill, salt, sugar, and pepper. Pour over bean mixture and toss. Cover and refrigerate for at least 3 hours or up to 8 hours, stirring occasionally.

Sprinkle with bacon before serving.