Wax Beans, Kidney Beans and Green Beans Salad
While this salad maybe old hat, it continues to sustain many a group of
summer picnickers and has earned its place on buffet tables all over
the country. It is so popular that you can but it already prepare in
jars. And in a pinch can mix together from canned beans (being sure to
rinse them thoroughly to remove as much salt as possible). But making
it fresh is by far the best method.
Makes 6 to 8 servings
1/2 pound wax beans, topped, tailed, and
strung if necessary, cut into 2 inch lengths, and steamed until crisply
2 cups dried kidney beans, picked over, soaked overnight, simmered
until tender and drained
1/3 cup white wine vinegar or cider vinegar
1/4 teaspoon dry mustard
1 tablespoon sugar
Salt and freshly ground black pepper to taste
1/2 cup mild vegetable oil, preferably peanut
1/3 cup chopped fresh parsley
1 pound thinnest green beans, topped, tailed, strung if necessary, cut
into 2 inch lengths (optional), and steamed until crisply tender
In a large bowl, toss together the wax beans and kidney beans.
In a small bowl, beat together the vinegar, mustard, and sugar. Season
well with salt and pepper. Beat in the oil. Stir in the parsley. Pour
this dressing over the beans. Toss. Cover and refrigerate for several
hours or overnight. Just before serving, toss in the green beans and
check the seasoning. Add more salt and pepper if desired.
The green beans may be added at the same
time as the wax beans, but they will not keep their bright green color.
Their taste and texture will not be affected, however, and they will
absorb more of the flavor of the dressing.