15ozred kidney beanscanned, drained and rinsed well
2 1/2cupsyellow wax beanschopped in to 2-inch pieces
1/3-1/2smallred onionsliced in to 2-inch pieces
Chopped fresh cilantro or parsley
4 1/2Tbspvegetable oilor canola or other neutral tasting oil
Salt and freshly ground pepperto taste
Cook wax beans (or if using canned wax beans, rinse with the other beans as below): Bring a large pot of water to a boil. Add a bit of salt. Add chopped fresh yellow wax beans. Reduce heat slightly and gently boil until just tender, about 5 minutes. Drain in a colander and then immediately run under cold running water until cooled. Drain well and set aside.
Rinse canned beans well in a colander under running cold water. Drain well and add to a large bowl. Add cooked and cooled yellow wax beans. Add chopped red onion.
Prepare dressing by combining all ingredients and whisking well to combine. Pour over beans and onion and toss to combine well. Cover and refrigerate at least 2 hours, or longer. Keeps well in the fridge if made ahead. To serve, garnish with freshly chopped cilantro or parsley.
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