Picnic Three-Bean Salad
- Number of Servings: 4
Ingredients
½ small red onion, finely chopped1 15¼-ounce can kidney beans, rinsed and drained8 ounces green beans8 ounces wax beans⅓ cup cider vinegar¼ cup sugar¼ cup vegetable oil½ teaspoon kosher salt, plus additional for seasoningfreshly ground black pepper2 tablespoons minced fresh flat-leaf parsley
To mellow the bite of the raw onion, soak it in cold water for 10 minutes, then drain it well, pat dry, and put it in a serving bowl. Stir in the kidney beans.
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
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
Nutritional Info Amount Per Serving
- Calories: 342.3
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 616.8 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 14.1 g
- Protein: 10.9 g
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