Three Bean Salad

Sweet, Tangy and a Little Squeaky!

I love fresh green beans and I'm always on the lookout for a new way to prepare them. Although this recipe is not a new concept, it's new for me. I have never made three bean salad, nor have I ever even eaten a homemade version. I'm a little embarrassed to admit that I've only had the one that comes in a jar. I don't buy it too often because it's not very nutritious and has way too many chemicals.
Have you ever noticed that the beans in this type of salad become squeaky when you bite into them? I wonder what makes this happen. It doesn't bother me, as a matter of fact it kind of adds to the playfulness of this recipe. Since it is sweet and a little tangy, so why not squeaky!

Three Bean Salad
Adapted from Cook's Illustrated

1 cup red wine vinegar
3/4 cup organic cane sugar
1/2 cup canola oil
2 medium cloves garlic, grated on microplane or pressed through a garlic press
1 teaspoon sea salt
Ground black pepper
8 ounces green beans, cut into 1-inch-long pieces
8 ounces yellow wax beans, cut into 1-inch-long pieces
1 (16-ounce) can red kidney beans , rinsed and drained
1 medium/large shallot, chopped medium dice
1/4 cup minced fresh parsley leaves

1. Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
2. Steam green and yellow beans in water with 1 tablespoon salt added to it; cook until crisp-tender, about 7 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
3. Add green and yellow beans, kidney beans, shallot, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperature 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.)