Southern Three Bean Salad

• 2 cups French green beans, washed, trimmed, and then blanched or steamed to crisp-tender (@ 3 minutes)
• 2 cups wax beans, washed, trimmed, and then blanched or steamed to crisp -tender (@ 3 minutes)
• 1 15.5 oz can kidney beans, rinsed and drained
• 1 green bell pepper, thinly sliced
• 1 sweet onion like Texas 1015, Vidalia, or Walla, thinly sliced
• 2/3 cup sherry vinegar
• 1 teaspoon garlic, finely chopped
• 1/3 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra virgin olive oil

1. Combine Vegetables: In a large serving bowl, combine green beans, wax beans, bell pepper, and onion.
2. Make Vinaigrette: In a small mixing bowl, combine vinegar, garlic, sugar, salt, and pepper. Whisk in the olive oil until the mixture is emulsified/fully combined.
3. Marinate the Beans: Pour the vinaigrette over the beans and toss until beans are coated. Refrigerate overnight.
4. Serve: Let the salad come to room temperature. Toss again. Season to taste with salt and pepper and serve.

green beans, wax beans, kidney beans, green bell pepper, sweet onion, sherry vinegar, garlic, sugar, salt, freshly ground black pepper, extra virgin olive oil

Taken from food52.com/recipes/4748-southern-three-bean-salad (may not work)