Directions

• 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.
• Serve.