Wanna-Be Three Bean Salad

• FOR THE SALAD:
• 2 cups Fresh Green Beans, Cut Into 2-inch Pieces
• 1 cup Fresh Carrot, Peeled And Sliced On The Diagonal
• 1 Tablespoon Garlic, Roughed Chopped (add More Or Less Depending On Your Love Of Garlic)
• 1/2 cups Red Onion, Thinly Sliced
• 2 Tablespoons Red Wine Vinegar
• 1/2 cans (15 Oz. Size) White (Cannellini) Beans, Drained And Rinsed
• 1 Tablespoon Chopped Herbs (I Have Used Basil, But I Think Tarragon Could Take This Salad To A Whole New Level Of Three-bean Awesomeness)
• _____
• FOR THE DRESSING:
• 2 Tablespoons Sugar
• 2 Tablespoons Cider Vinegar
• 1/3 cups Canola Oil
• Salt And Pepper, to taste

1. Blanche the green beans and carrots in two small separate sauce pans (just put them into a pot of boiling water for about 3 minutes then remove them from the water directly into a bowl of ice to stop the cooking). Add half of the garlic to each pan while blanching. (Consider adding a pinch of sugar to the carrots while they're blanching; I think it really brings out their taste.)
2. While the veggies are blanching, soak the red onion slices in the red wine vinegar for a few minutes.
3. Add blanched green beans and carrots (along with garlic), white beans, herbs and onions in bowl. Toss with the following dressing:
4. For the dressing:
5. Whisk sugar, vinegar and oil together till sugar has dissolved. Taste and adjust seasoning depending on your love affair with sweet/sour, salty/peppery.
6. * NOTE! In a perfect world, I would use garbanzo beans along with the white beans. Unfortunately, they don't play well in the sandbox with the Wonderfully Patient Spouse's GI tract. Hence, just the white beans - and the moniker "Wanna-be Three Bean Salad."

salad, green beans, fresh carrot, garlic, red onion, red wine vinegar, white, herbs, dressing, sugar, vinegar, canola oil, salt

Taken from tastykitchen.com/recipes/salads/wanna-be-three-bean-salad/ (may not work)