Picnic Three-Bean SaladSubmitted by: CAROJSCHU
IntroductionFrom "Food Network Kitchens Cookbook" From "Food Network Kitchens Cookbook"
½ small red onion, finely chopped
1 15¼-ounce can kidney beans, rinsed and drained
8 ounces green beans
8 ounces wax beans
⅓ cup cider vinegar
¼ cup sugar
¼ cup vegetable oil
½ teaspoon kosher salt, plus additional for seasoning
freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley
* I find 1 to 2 minutes is enough.
Fill a bowl with ice water. Bring a saucepan of water to a boil and salt it generously. Add the green and wax beans and cook until crisp-tender, 4 to 5* minutes. Drain the beans and plunge them into the ice water to stop the cooking and set their color. Drain the beans well, pat dry, and toss them with the kidney beans and onion.
Bring the vinegar, sugar, oil, and the ½ teaspoon salt to a boil in a small saucepan and immediately pour over the beans. Marinate the beans at room temperature for 1 hour, tossing several times.
Just before serving, taste the beans, season with salt and pepper to taste, and stir in the parsley.
Serving Size: Makes 4 servings