A classic bean salad, with colorful fresh ingredients.
1/2cupdry kidney beanssoaking in water overnight
1 1/2cupsfresh green beanstrimmed and chopped
1 1/2cupsfresh yellow beanstrimmed and chopped
1 1/2cupscarrotssliced into comparative sized pieces
1/2of a red onionsliced thinly
3/4cupapple cider vinegar
salt and pepper to taste
Soak dry kidney beans in water overnight.
Next day, drain and rinse kidney beans and add fresh water. Cook kidney beans according to package directions, and cook to desired doneness. When done, transfer beans to a bowl of iced water to stop cooking.
Trim and chop the green and yellow beans. Slice carrots into similar sizes as the beans.
Place carrots and beans in a steamer basket, inside a large pot and fill with one inch of salted water. (You could boil in a small amount of water as well). Once water boils, cook/steam vegetables for about 5 minutes, or until they reach the desired tenderness.
Remove vegetables and place directly into a bowl of iced water to stop cooking.
In a large bowl (the one you plan to serve the salad in), combine oil, apple cider vinegar, sugar and a little salt and pepper. Stir to blend, and let sit so that the sugar can dissolve, while you slice the onions.
Slice 1/2 of a red onion, into thin slices.
In the large bowl with dressing, add the kidney beans, yellow and green beans, carrots, and onions. Stir gently to coat all vegetables.
Place in refrigerator and allow the vegetables to marinate for at least four hours, or even overnight. Gently stir the salad every once in a while, to insure all the vegetables marinate evenly.
If you choose, canned vegetables will work just fine in this recipe as well. One can each: wax beans, green beans, kidney beans, and carrots.