Tri-Color Bean Salad
***We highly recommend purchasing fresh beans for this recipe from your local farmer’s market or garden, it really makes a huge difference!***
1 lb. green beans (stringbeans)
1 lb. yellow wax beans
1 lb. purple pole beans (purple stringbeans)
½ c. sugar
¾ c. distilled white vinegar
¼ c. vegetable oil
1 tsp. salt
1 tsp. black pepper
½ tsp. celery seed
Remove ends from all the beans and cut down into 2” lengths. Cut onion in half lengthwise and slice thin.
Combine all ingredients in a large bowl and mix, tossing to evenly coat all the beans.
Refrigerate for at least 12 hours, and serve.
This recipe doesn’t look like much and doesn’t really require any skill at all, but that’s the beauty behind it. Although this is really served alongside some barbeque or something similar, there’s no reason this can’t be a meal in itself. It is very bright and fresh and refreshing to eat, especially on a hot day. The addition of locally grown beans makes it even more enjoyable as all your ingredients will be as fresh as it gets, and you’ll be supporting local farmers. While Jen doesn’t like raw beans, everyone else though this one was a hit, and can’t wait to make this a summer staple in the future!