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Three Bean Salad

The wham-bam-thank-you-ma'am of potluck dinner and picnic contributions.

Ingredients 1 cup red wine vinegar .75 cup sugar .5 cup olive oil 2 cloves garlic, minced 1 tsp salt 1 tsp pepper 8 oz. green beans, cut into 1-inch-long pieces 8 oz. yellow wax beans, cut into 1-inch-long pieces 1 (16-ounce) can red kidney beans, rinsed and drained 1/2 medium red onion, chopped medium .25 cup minced fresh parsley leaves Instructions Heat a saucepan over a medium heat and add vinegar, sugar, oil, garlic, salt & pepper. Stir until sugar completely dissolves and remove. Let cool to room temperature. Bring a pot of lightly-salted water to boil. Add green and yellow beans and cook until crisp, about 5 minutes. Fill a medium bowl with ice water. When beans are done, drain and immediately plunge into ice water to stop cooking process. Let sit until chilled, about 2 minutes, and drain. In a large bowl mix the green and yellow beans, kidney beans, onion, and parsley. Add the vinegar mixture and toss well to coat. Cover and refrigerate overnight to let flavors meld.

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