Classic Three-Bean Salad - cooking recipe

Ingredients

1 cup red wine vinegar
3/4 cup granulated sugar
1/2 cup canola oil
2 medium garlic cloves, minced
1 teaspoon table salt
ground black pepper
8 ounces green beans, cut into 1-inch-long pieces
8 ounces yellow beans, cut into 1-inch-long pieces
1 (16 ounce) can red kidney beans, rinsed and drained
1/2 medium red onion, chopped medium
1/4 cup fresh parsley leaves, minced

Preparation

Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar has dissolved, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
Bring 3 quarts water to boil in large saucean over high heat. Add 1 tablespoons salt and green and yellow beans; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice-water. When beans are done, drain and immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
Add green and yellow beans, kidney beans, onion, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperatire 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.).