Fresh Three-Bean Salad

1. 1

   If you like less sharp onions, soak onion in cold water for 10 minutes, then drain and pat dry.

2. 2

   Add onions and canned beans to serving bowl.

3. 3

   Cook green and wax beans in a pan of generously salted water until tender-crisp, about 4-5 minutes. Drain beans and plunge into an ice bath. Drain beans and pat dry. Add cooked beans to serving bowl with onion and canned beans.

4. 4

   Heat vinegar, sugar, oil and salt to a boil in a small saucepan until sugar is dissolved. Pour over beans and onions. Let marinate for 1 hour at room temperature, tossing occasionally.

5. 5

   Add parsley and season to taste just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.