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.)