3/4 cup sugar
1/2 cup vegetable oil
2 cloves garlic, minced
Salt and pepper
8 ounces green beans, trimmed and cut into 1 inch lengths
8 ounces yellow wax beans, trimmed and cut into 1 inch lengths
1 (15.5 ounce) can red kidney beans, rinses
1/2 red onion, chopped medium
1/4 cup minced fresh parsley
1. Heat the vinegar, sugar, oil, garlic, 1/2 teaspoon salt, and a pinch of pepper in a small saucepan over medium heat until the sugar dissolves, about 4-5 minutes. Pour into salad bowl and set aside.
2. Cook the green and yellow beans in 3 quarts boiling water seasoned with two teaspoons salt until tender-crisp, about 5 minutes. Drain and plunge beans immediately into ice water and allow to cool for two minutes before draining.
3. Stir all of the beans, the onion, and the parsley into the vinegar mixture and refrigerate at least 8 hours to let the flavors meld. Bring to room temperature for 30 minutes and season with salt and pepper to taste before serving.