Three Bean Salad
1⁄4 cup apple cider vinegar
2 tablespoons vegetable oil
1 1⁄2 teaspoons salt
1⁄4 teaspoon pepper
3 tablespoons granulated white sugar
1 1⁄2 cups fresh green beans, trimmed and cut into 1-inch pieces
1 15.5-ounce can garbanzo beans (chickpeas), rinsed and drained
1 15.5-ounce can kidney beans, rinsed and drained
2⁄3 cup chopped red bell pepper
1⁄2 cup chopped red onion
1⁄4 cup chopped flat-leaf parsley
1. In a small bowl, whisk together the vinaigrette ingredients.
2. Bring a medium pot of water to boil. Add the green beans
and cook them just until slightly tender, about 3 minutes.
Pour the green beans through a strainer and run cold water
over them until they no longer feel hot.
3. Place the cooled green beans, beans, bell pepper, onion
and parsley in a large bowl. Add the vinaigrette and toss.
Cover and refrigerate the salad, tossing often, for at least
2 hours and up to 8 hours before serving.