My Mother's Three Bean Salad

My Mother's Three-Bean Salad 

Nothing says summer freshness like a colorful 3-bean salad made with crisp, just-picked garden beans! I combined green beans and yellow wax beans, each one blanched to preserve their color and crunch. Add kidney beans, red onion, celery, and parsley, and toss with a zesty vinaigrette, and a sprinkle of fresh herb, this salad is as beautiful as it is delicious. It's the perfect side dish for any cookout, picnic, or light lunch—fresh from the garden and bursting with flavor! And to change it up a bit and make it zesty- add several squirts of sriracha!

1/2 lb green beans cut into 1 inch pieces

1/2 pound yellow wax beans, cut into 1 inch pieces

1 can kidney beans, rinsed

1/2 thinly sliced (paper thin) red onion

2 ribs celery, sliced paper thin

1 T finely chopped fresh parsley

1/4 c olive oil

1/4 c apple cider vinegar

1/2 tsp maple syrup (or honey)

1 tsp dijon mustard

1 large grated garlic clove

1 tsp salt

1. Boil beans for 3 minutes then drain and toss into ice water to blanch. Drain and dry on paper or kitchen towel.

2. Whisk olive oil, vinegar, maple syrup, salt, mustard, and garlic together in a large boil. Add the beans, celery, and parsley and toss to coat.

3. Refrigerate for at least an hour.