Ingredients
- 1/2 pound green beans, trimmed, cut in half crosswise
- 1/2 pound wax beans, trimmed cut in half crosswise
- One 15-ounce can kidney beans, rinsed, and drained
- 1/2 small red onion, minced, soaked in cold water for 5 minutes and drained
- 1/4 cup sugar
- 1/3 cup cider vinegar
- 1/4 cup vegetable oil
- 1/2 teaspoon kosher salt plus more to taste
- Freshly ground black pepper
- 1 tablespoon minced flat-leaf parsley
Directions
Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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By Pat G.
Escondido
on November 04, 2012
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This is my family favorite bean salad. So much so that I have to double the recipe. I use 2 cans green beans (15oz, 2 cans kidney beans (instead of one, 1 can garbanzo beans, a whole red onion minced, 1 cup celery minced, 3 tlbs flat-leaf parsley and then double the dressing recipe. Super good!
By DPremo
on July 18, 2011
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This is a perfect picnic recipe as it keeps and travels well. Super simple and yummier than that giant jar from Costco. I changed this recipe up by using chick peas in place of the kidneys beans and also added halved cherry tomatoes. This is a nice summer vegetarian side dish!
By farmgirl19c_8253979
Lakewood, OH
on August 20, 2010
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I used this recipe and love it. The dressing seemed too sweet at first, but after it set, the flavors melded and it was perfect. I used olive oil and red wine vinegar only because that's what I had on hand. It reminds me of the ones I had at church socials growing up.
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