mercredi 5 novembre 2014

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.
  • 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.