Categories: Salad

Ingredients

• 3 quarts water
• 1 tablespoon table salt
• 8 ounces green beans, ends snapped, snapped or cut into one-inch pieces
• 8 ounces yellow beans, same
• 1 16-ounce can red kidney beans, rinsed and drained
• 1/2 a red onion, diced small
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 cup red wine vinegar
• 1/4 cup sugar (reduced from 3/4 cup)
• 2 tablespoons olive oil (reduced from 1/2 cup canola oil)
• 1 teaspoon table salt
• Several turns freshly ground black pepper

Directions

1. Bring the water to a boil. Add the salt and the beans, cover and cook for about 5 minutes, until tender-crisp.

2. While the beans cook, fill a large bowl with ice water, using more ice than water.

3. When the beans are done, drain them in a colander, then plunge the colander into the ice water, fully covering the beans by swishing them around if needed.

4. When the beans are cool, remove from the ice water. Give the colander a good shake to remove lots of the water. Let drain for at least 10 minutes and more if needed.

5. In a small saucepan, bring the ingredients to a boil, stirring occasionally.

6. Remove from heat and let cool to room temperature.

7. In a large bowl, mix the cooked green beans, onion and parsley.

8. Pour liquid over vegetables and stir well to coat.

9. Transfer to storage dish and refrigerate for 24 hours.

10. 4 points 1/2 cup

Email to a friend | Print this recipe | Back