Three-Bean Salad

Name: Three-Bean Salad
Yield: Serves 4 to 6
Ingredients: ¼ cup, cider vinegar; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, honey; 1 , garlic clove, minced; ½ teaspoon, table salt, plus salt for cooking beans; ⅛ teaspoon, pepper; ½ , small red onion, sliced thin; 8 ounces, yellow wax beans, trimmed and halved on bias; 8 ounces Romano, bean, trimmed and halved on bias; 1 (15-ounce) can red, kidney beans, rinsed; ¼ cup, minced fresh parsley

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Appears in Cook's Illustrated September/October 2022

The conventional jade type is just the beginning: The green bean family is richly diverse and endlessly accommodating.

SERVES4 to 6

TIME30 minutes

WHY THIS RECIPE WORKS

Store-bought three-bean salad may be convenient, but it can also be mushy and sugary. Here's our simple take on this summertime classic. First, we blanched fresh Romano beans and yellow wax beans to crisp-tender perfection. Canned kidney be...

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