22 June, 2016

Classic Three-Bean Salad | America's Test Kitchen


Classic Three-Bean Salad ingredients
Makes 8 - 10 servings
Dressing
1 cup red wine vinegar (see Notes below)
3/4 cup granulated sugar
1/2 cup canola oil
2 medium cloves garlic, minced
1 tsp table salt
Ground black pepper

Salad
1 Tbsp Kosher salt
8-oz green beans, cut into one-inch pieces
8-oz yellow wax beans, cut into one-inch pieces
1 (16-oz) can red kidney beans, rinsed and drained
1/2 medium red onion, chopped medium
1/4 cup minced fresh parsley leaves


 Classic Three-Bean Salad Directions
Get ready
Assemble ingredients and equipment.


Prepare the Dressing
In a small nonreactive saucepan over Medium heat, and while stirring occasionally, heat vinegar, sugar, oil, garlic, salt, and pepper to taste until sugar dissolves, about five (5) minutes. Transfer to a large nonreactive bowl and cool to room temperature.


Cook fresh beans
In large saucepan over High heat, bring three (3) quarts water to boil.

Add the 1 Tbsp Kosher salt and green and yellow beans; cook until crisp-tender, about five (5) minutes.

Meanwhile, fill 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 two (2) minutes. Then, drain well.


Combine and refrigerate overnight
To the Dressing, add the green and yellow beans, kidney beans, onion, and parsley. Toss well to coat.

Cover and refrigerate overnight to let flavors meld.


Serve
Let stand at room temperature thirty (30) minutes before serving.


Classic Three-Bean Salad Notes
  • Refrigerate any unused portions.

  • Salad can be covered and refrigerated up to four (4) days.



  • Very slightly adapts recipe from an America's Test Kitchen e-mail newsletter published July 1, 1999.


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Page Last Modified 25 June 2016

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