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Soaking for 6 hours secret to tangy Three-Bean Salad

By TOM SIETSEMA The Washington Post

This article was published July 11, 2018 at 1:42 a.m.

This classic, sweet-sour vegetable salad is open to interpretation. Chickpeas may be substituted for any of the beans, for instance, and crumbled cheese (tangy feta or blue) can be added shortly before serving; for the latter, start with 1/4 cup and add more, as needed.

For best flavor, the salad needs to marinate in the refrigerator for at least 6 hours. It can be made up to 3 days in advance.

Dorothy Sietsema's Three-Bean Salad

1 (14.5-ounce) can green beans, rinsed

1 ( 14.5-ounce) can yellow wax beans, rinsed

1 (15-ounce) can kidney beans, rinsed

1 medium white onion, thinly sliced

1/2 cup chopped parsley, or more as needed

1/3 cup vegetable oil

1/4 cup sugar

2/3 cup apple cider vinegar

1 teaspoon salt

1 teaspoon freshly ground black pepper

3 tablespoons fresh thyme leaves

Combine the green beans, yellow wax beans, kidney beans, onion and parsley in a mixing bowl, tossing to incorporate.

Whisk together the oil, sugar, vinegar, salt and pepper and the thyme leaves in a liquid measuring cup. Pour over the bean mixture and stir to coat evenly.

Cover with plastic wrap and refrigerate for at least 6 hours, and up to 3 days.

Makes 8 servings.

Nutrition information: Each serving contains approximately 190, 5 g protein, 9 g fat, 21 g carbohydrate (10 g sugar), 740 mg sodium, no cholesterol and 5 g fiber.

Food on 07/11/2018

Print Headline: Soaking for 6 hours secret to tangy Three-Bean Salad

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