Three-bean salad with red onion

          This salad is a wonderful accompaniment to roast meat and poultry. Make the salad at least several hours ahead so the flavors can mellow.

Makes 6 servings

Cider vinegar dressing

• ¼ cup cider vinegar
• 3 tablespoons sugar
• ½ teaspoon salt
• ¼ teaspoon pepper
• One-third cup vegetable oil

1. In a large bowl, whisk together vinegar, sugar, salt and pepper.
2. Add oil in thin stream, whisking until thoroughly combined.

Salad

• 1 pound (454 gr) cooked wax beans
• 1 pound (454 gr) cooked green beans
• 1 can (16 ounces) kidney beans, drained and rinsed
• 1 cup finely chopped red onion
• 1 cup finely chopped sweet red pepper
• ½ cup finely chopped celery
• ¼ cup finely chopped parsley

1. Add the salad ingrédients to the dressing and toss to mix.
2. Let salad stand, covered, at room temperature for 2 hours or refrigerate overnight.

Note : The salad can be made up to 2 days ahead and refrigerated, covered.

BON APPETIT