This Tangy Cold Bean Salad is a perfect choice for a buffet. Healthy, tasty, colorful and best of all make ahead. The technique of using steamed hot green beans and onions allows for greater penetration of flavors. Use more or less sugar according to your taste.
One lb. fresh green beans and/or wax beans
1 sweet onion, sliced thin
1 tablespoon chopped fresh celery leaves
One 15 ounce can garbanzo beans, drained well
One 15 ounce can red kidney beans, drained well
1/2 cup water
1/2 cup sugar
3/4 cup red wine or apple cider vinegar (good quality)
2 tablespoons olive oil
1 teaspoon salt
1. Steam the fresh beans, onion and celery leaves in water until fork tender. (Approximately 10 minutes) Remove from the heat and add the remaining beans.
2. Mix the sugar, vinegar, oil and salt together and pour over the beans, toss. Taste and adjust the seasonings.
3. Cover and refrigerate for at least 12 hours