Name: Three Bean Salad with Vidalia Onion
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 1/2 lbs fresh green beans, cut into 1-inch-long pieces; 1 cup water; 1 can garbanzo beans, rinsed and drained; 1 can red kidney beans , rinsed and drained; 1 large Vidalia onion, thinly sliced; 1 cup apple cider vinegar; 1/4 cup sugar; 1/2 cup canola oil; 2 medium cloves garlic, pressed through a garlic press (or minced); 1 teaspoon salt; Ground black pepper

Ingredients

Salad:

1 1/2 lbs fresh green beans, cut into 1-inch-long pieces
1 cup water
1 can garbanzo beans, rinsed and drained
1 can red kidney beans , rinsed and drained
1 large Vidalia onion, thinly sliced

Dressing:

1 cup apple cider vinegar
1/4 cup sugar
1/2 cup canola oil
2 medium cloves garlic, pressed through a garlic press (or minced)
1 teaspoon salt
Ground black pepper

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Instructions

Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and let cool to room temperature.
Steam green beans in a large pot with 1 cup water with 1 tablespoon salt added to it; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, immediately add to ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
Add green beans, garbanzo beans, kidney beans and onions to a large bowl. Pour dressing over salad mixture and gently toss to coat. Cover and refrigerate for a few hours (or overnight) to let flavors meld. Toss salad with dressing occasionally while chilling.

Notes

Dressing makes a large amount but is used more as a marinade for the salad so you will have a lot leftover at the bottom of the bowl. Be sure to occasionally stir salad when in fridge so it is distributed to all the beans.

Serve with a slotted spoon.

Salad can be covered and refrigerated up to 4 days.

Recipe inspired by Mixed Salad Annie