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Recipe courtesy of Food Network Kitchen

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Total:: 1 hr 15 min
Prep:: 1 hr 15 min

Yield:: 4 to 6 servings

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.

My Private Notes

Name: Three Bean Salad
Prep time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Cuisine: american
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