Marinated Three Bean Salad with Sweet-Sour Dressing

What you need

• 250 g (9 oz) fresh green beans, trimmed and cut into 2.5 cm (1 in) pieces
• 1 can (15 oz) kidney beans, about 400 g, drained and rinsed
• 1 can (15 oz) chickpeas, about 400 g, drained and rinsed
• 1/2 red onion, very thinly sliced
• 2 tbsp fresh parsley, chopped
• 80 ml (1/3 cup) apple cider vinegar
• 40 g (3 tbsp) granulated sugar
• 60 ml (1/4 cup) olive oil
• 1/2 tsp salt, plus extra for the cooking water
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Fill a bowl with ice water. Bring a pot of well-salted water to a boil.

2. 2

   Boil the green beans until just tender but still bright and snappy, 2-3 min.

3. 3

   Lift them into the ice water to stop the cooking. Drain well and pat dry.

4. 4

   Put the green beans, kidney beans, chickpeas, onion and parsley in a large bowl.

5. 5

   Whisk the vinegar, sugar, oil, salt and pepper in a small bowl until the sugar dissolves.

6. 6

   Add the dressing and turn the beans gently until every piece is coated.

7. 7

   Cover and refrigerate for at least 2 hours, stirring once or twice, so the flavors blend. It keeps for up to 3 days.

8. 8

   Stir again, taste for salt and sweetness, and serve chilled.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.