Total Time
10mins
Prep 10 mins
Cook 0 mins

This is a delicious salad to be served at all you summer BBQ's, everyone enjoys them!!

Ingredients Nutrition

Directions

  1. Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar has dissolved, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
  2. Bring 3 quarts water to boil in large saucean over high heat. Add 1 tablespoons salt and green and yellow beans; cook until crisp-tender, about 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 2 minutes. Drain well.
  3. Add green and yellow beans, kidney beans, onion, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperatire 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.).
Most Helpful

5 5

Very good. This one will go in my "keep" file. I did not have a full cup of red wine vinegar so I used some apple cider and balsamic and it was still great. I think it is the cooking and garlic that really made the dressing. Because it is what I had I used canned beans and there was enough dressing that I was able to use a mixture of 5 cans of beans. Thanks for the great recipe Mariajane.

5 5

The BEST bean salad I've ever eaten- The garlic/sugar/vinegar ratio is perfect. This same recipe is in Cook's Country, too. Thanks Mariajane, for posting. Roxygirl

5 5

i had lost my family recipe and this is the one!!!! thanks!!!