Three Bean Salad

As if on cue, the green beans, the yellow beans, and the purple beans were ready for harvesting in time for the "T" portion of the Blog Challenge.  Only the young and tender green and yellow beans were used for the salad.  The purple beans are pretty (if you can say that about beans) but when cooked, they turn green.

I blanched the snapped green and yellow beans together for no longer than 5 minutes (you have to check for crispness) and then dipped them in cold water to stop the boiling.  I was delighted with the color of the beans, so forest green and so yellow.

From a can, I used red kidney beans, drained and rinsed.  Mixed with the snapped green and yellow beans, it really made for a colorful combination.  I also used thinly sliced onions, any color, from my garden.

Julienned celery and pepper (any color) are optional.

I mixed about 2/3 of a cup of cider vinegar, but white will also do, with 3/4 cup of sugar that I put in a pot and on the stove to warm and let the sugar melt well with the vinegar.

 I also added 1/3 of a cup of canola oil to this mix when sugar was melted.

All right here we go:  One healthy handful each of snapped green and yellow blanched beans with almost a can of red kidney beans, drained and rinsed, to be mixed with vinegar, sugar, and oil.  Celery and pepper are are optional.  I added dill seeds to the mix but celery seeds may be a better choice  Salt and pepper to taste.  Let stand covered in the fridge for 12 hours to let all of the ingredients blend.

The three bean salad may be served with any meat, chicken, and fish dish.  Since it does not have to be eaten when warm or hot, it compliments any dish at any time as a healthy side dish.

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