Three Bean Salad

In the months since we started this "blog" I have noticed more than previously just how much I love sweet/tart flavors. I'm sure this is why I have a penchant for Three Bean salads. This particular recipe is superior to most  because it uses fresh snap beans rather than canned. Sometimes it can be hard to find yellow wax beans but look for them in a farmer's market. If you are unable to purchase them, make this salad with a full pound of green beans; it will taste just as good.

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Three Bean Salad

1/2 c red wine vinegar
1/4 c sugar
3 T vegetable oil
1 small red onion, halved and sliced thin
2 garlic cloves, minced
1/4 teas salt
1/4 teas freshly ground pepper
1/2 pd green beans, trimmed and cut into 1-inch pieces
1/2 pd yellow wax beans, trimmed and cut into 1-inch pieces
1 can kidney beans, drained and rinsed
2 T chopped fresh parsley

Bring the vinegar, sugar, oil, onions, garlic, salt and pepper to boil in a small saucepan over medium heat. Reduce heat to low and simmer until sugar dissolves and onions have begun to soften. Cool. Dressing can be made ahead and stored in an airtight container for 3 days.

Fill a large bowl with ice water. Bring 4 quarts water to boil in a large saucepan over high heat. Add 1 T salt, both types of snap beans and cook until just tender. Drain beans in a colander and immediately transfer to the ice water to cool. Drain again and let dry a bit on paper towels. Beans can be refrigerated for 24 hours.

Combine snap beans, kidney beans, dressing and parsley in large bowl and toss to coat. Cover and refrigerate until chilled, about 30 minutes. Check seasoning and add salt and pepper if needed. Serve. Salad can be refrigerated in an airtight container for 2-3 days.