Classic Three-Bean Salad

• 1 cup red wine vinegar
• 3/4 cup granulated sugar
• 1/2 cup canola oil
• 2 medium garlic cloves, minced
• 1 teaspoon table salt
• ground black pepper
• 8 ounces green beans, cut into 1-inch-long pieces
• 8 ounces yellow beans, cut into 1-inch-long pieces
• 1 (16 ounce) can red kidney beans, rinsed and drained
• 1/2 medium red onion, chopped medium
• 1/4 cup fresh parsley leaves, minced

1. Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar has dissolved, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
2. Bring 3 quarts water to boil in large saucean over high heat. Add 1 tablespoons salt and green and yellow beans; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice-water. When beans are done, drain and immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
3. Add green and yellow beans, kidney beans, onion, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperatire 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.).

red wine vinegar, granulated sugar, canola oil, garlic, salt, ground black pepper, green beans, yellow beans, red kidney beans, red onion, parsley

Taken from www.food.com/recipe/classic-three-bean-salad-337650 (may not work)