Three Bean Salad
|Green beans||8 Ounce, trimmed and cut into 1-inch pieces to make 2 cups|
|Wax beans||8 Ounce, trimmed and cut into 1-inch pieces to make 2 cups|
|Salt||1 1⁄2 Teaspoon|
|Olive oil/Vegetable oil||3 Tablespoon|
|Cider vinegar||3 Tablespoon|
|Canned red kidney beans||19 Ounce, drained, rinsed (1 Can)|
|Chopped onion||1⁄4 Cup (4 tbs)|
1. In 4-quart saucepan, heat 3 inches water to boiling over high heat. Add green and wax beans and 1/2 teaspoon salt; heat to boiling. Cook until tender-crisp, 6 to 8 minutes; drain. Rinse beans with cold running water to cool slightly; drain.
2. Meanwhile, prepare dressing: In large bowl, with wire whisk, mix oil, vinegar, sugar, and remaining 1 teaspoon salt until well blended. Add green and wax beans, kidney beans, and onion; toss until mixed and coated with dressing. Cover and refrigerate salad at least 2 hours to blend flavors or up to 24 hours.