Crisp Three Bean Salad

• 1/2 pounds Fresh Green Beans, Ends Removed And Cut Into 1 Inch Pieces
• 1 can Red Kidney Beans, Drained And Rinsed, A Can Is 15 Ounces
• 1 can Cannellini (White Kidney) Beans, Drained And Rinsed, A Can Is 15 Ounces
• 1 whole Red Bell Pepper, Stem And Seeds Removed Then Cut Into 1 Inch Long Strips
• 1/2 whole Medium Sweet Onion, Medium Dice
• 1/3 cups Brown Sugar
• 2/3 cups Apple Cider Vinegar
• 1 teaspoon Italian Seasoning
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 cups Canola Oil
• 1/4 cups Olive Oil
• 1/4 cups Fresh, Flat-leaf Parsley, Chopped

1. 1. Bring a medium saucepan of water to a boil and have a large bowl of ice water standing by. Add a dash of salt to the water when it boils and then add the green beans. Leave them in the boiling water to blanch for about 45 seconds then drain the beans and immediately plunge them into the ice water to shock them (this will keep the beans crisp and bright green). When the beans are completely cooled drain them and remove any ice.
2. 2. Into a large bowl add the blanched green beans, the kidney and cannellini beans, bell pepper and onions.
3. 3. In a small bowl whisk together the brown sugar, apple cider vinegar, Italian seasoning, garlic powder, salt, pepper, canola oil, olive oil and the flat leaf parsley. Whisk until the sugar is completely dissolved.
4. 4. Pour the dressing over the beans, and toss so that the ingredients are combined.
5. 5. Refrigerate for at least 2 hours.
6. Note: This bean salad can be made a day or two before serving and it will keep in the refrigerator for several days.

fresh green beans, red kidney beans, beans, red bell pepper, medium sweet onion, brown sugar, apple cider vinegar, italian seasoning, ubc, ubc, ubc, ubc, ubc, ubc

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