Fresh Three-Bean Salad

Name: Fresh Three-Bean Salad
Ingredients: 1/2 small red onion, finely chopped; 1 (15 ounce) can kidney beans or (15 ounce) can chickpeas, rinsed and drained; 8 ounces green beans; 8 ounces wax beans; 1/2 cup cider vinegar; 1/4 cup sugar; 1/4 cup vegetable oil; 3/4 teaspoon kosher salt; fresh ground pepper; 2 tablespoons Italian parsley, minced

10 ingredients

5 steps

Ingredients

1/2 small red onion, finely chopped
1 (15 ounce) can kidney beans or (15 ounce) can chickpeas, rinsed and drained
8 ounces green beans
8 ounces wax beans
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup vegetable oil
3/4 teaspoon kosher salt
fresh ground pepper
2 tablespoons Italian parsley, minced

Directions

1

If you like less sharp onions, soak onion in cold water for 10 minutes, then drain and pat dry.
2

Add onions and canned beans to serving bowl.
3

Cook green and wax beans in a pan of generously salted water until tender-crisp, about 4-5 minutes. Drain beans and plunge into an ice bath. Drain beans and pat dry. Add cooked beans to serving bowl with onion and canned beans.
4

Heat vinegar, sugar, oil and salt to a boil in a small saucepan until sugar is dissolved. Pour over beans and onions. Let marinate for 1 hour at room temperature, tossing occasionally.
5

Add parsley and season to taste just before serving.