Updated 01/08/2013 05:00 AM
Recipe: Three Bean Salad
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8 as a side
4 cups trimmed and halved fresh green beans
1 15-ounce can garbanzo beans, well drained
1 15-ounce can red kidney beans, well drained
1 small-medium onion, peeled, halved and thinly sliced
2 ribs celery, thinly sliced crosswise
1/2 cup white vinegar
1/3 cup white sugar
1/4 cup water
1/4 cup vegetable oil
salt to taste
Get a big pot of water going on the stovetop for blanching the green beans.
While the water is coming up to a boil, trim the stem ends off of the green beans and cut them in half crosswise...you're looking for about 4 cups total.
Peel, halve and thinly slice one small - medium sized onion, and also thinly slice 2 ribs of celery crosswise.
Next, use a stainless steel pot to combine 1/2 cup white vinegar with 1/3 cup sugar and 1/4 cup water and bring that up to a boil on the stovetop.
Just as it comes to a boil, turn the heat off and add the celery and onions. Stir those around, add 1/4 cup vegetable oil and let it cool down to room temperature.
Once the blanching water comes to a boil, add the green beans. Let the water come back up to a boil and let the beans cook along for 2 - 3 minutes, and then scoop them out and run cold water over them to cool down.
To assemble the salad, drain the green beans really well and add the vinegar, celery and onion to those. Add 1 well drained 15-ounce can garbanzo beans and 1 well drained 15-ounce can red kidney beans and gently toss to combine.
Season with a little salt to taste if you like and keep it cold in the fridge until you're ready to serve it.
Use 2 cups green beans and 2 cups yellow wax beans for more color.
Make a faster version by using 2 well-drained 15-ounce cans of green beans instead of fresh green beans.