Three Bean Salad

• 1/2 pound green beans, trimmed, cut in half crosswise
• 1/2 pound wax beans, trimmed cut in half crosswise
• One 15-ounce can kidney beans, rinsed, and drained
• 1/2 small red onion, minced, soaked in cold water for 5 minutes and drained
• 1/4 cup sugar
• 1/3 cup cider vinegar
• 1/4 cup vegetable oil
• 1/2 teaspoon kosher salt plus more to taste
• Freshly ground black pepper
• 1 tablespoon minced flat-leaf parsley
• Copyright 2001 Television Food Network, G.P. All rights reserved.

1. Bring a pot of salted water to a boil.
2. Set up a large bowl of ice water.
3. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes.
4. Drain and plunge the beans into the ice water to stop the cooking and set their color.
5. Drain.
6. In a medium bowl, combine the beans and the onion.
7. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer.
8. Pour the liquid over the beans.
9. Marinate the beans at room temperature for 1 hour, tossing several times.
10. Just before serving, season with salt and pepper to taste, add the parsley.
11. Serve.

green beans, wax beans, kidney beans, red onion, sugar, cider vinegar, vegetable oil, kosher salt, freshly ground black pepper, flatleaf parsley, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/three-bean-salad-recipe.html (may not work)