Three-Bean Salad

🥘 Ingredients

• Romano beans
  8 oz
• cider vinegar
  4 tbsp
• garlic
  1 clove
• honey
  1 Tbsp
• kidney beans
  1 15-oz can
• olive oil
  3 Tbsp
• parsley
  4 tbsp
• pepper
  1/8 tsp
• red onion
  1/2 small
• salt
  1/2 tsp
• yellow wax beans
  8 oz

🍳 Cookware

• large bowl
• large pot

1. 1

   Be sure to set up the ice bath before cooking the wax and Romano beans, as plunging them in the cold water immediately after blanching them retains their bright colors and ensures that they don't overcook.
2. 2

   Whisk cider vinegar , olive oil , honey , minced garlic , salt , and pepper together in large bowl . Stir in thinly sliced red onion and set aside.

   cider vinegar: 4 tbsp, olive oil: 3 Tbsp, honey: 1 Tbsp, garlic: 1 clove, salt: 1/2 tsp, pepper: 1/8 tsp, red onion: 1/2 small
3. 3

   Bring 4 quarts water to boil in large pot over high heat. Fill large bowl halfway with ice and water. Add trimmed and halved on bias yellow wax beans , trimmed and halved on bias Romano beans , and 1 tablespoon salt to boiling water and cook until crisp-tender, 3 to ⏱️ 5 minutes . Drain beans, then transfer immediately to ice bath. Let beans cool completely, about ⏱️ 5 minutes , then drain again and pat dry with paper towels.

   yellow wax beans: 8 oz, Romano beans: 8 oz
4. 4

   Add wax and Romano beans, kidney beans , and minced fresh parsley to vinaigrette and toss to coat. Season with salt and pepper to taste. Serve.

   kidney beans: 1 15-oz can, parsley: 4 tbsp