approx. 2-3 cups trimmed, cut fresh green beans
approx. 2-3 cups trimmed, cut fresh yellow beans (see hints below)
one 15-ounce can red kidney beans, well drained
approx. 1/2 -3/4 cup thinly chopped onion
approx. 1/2 -3/4 cup thinly sliced celery
1/2 cup white vinegar
1/3 cup sugar
1/4 cup water
1/4 cup vegetable oil
2 cups sliced cherry tomatoes (optional)
1/3 - 1/2 cup chopped fresh basil (optional)
Get a large pot of water going on the stovetop for blanching the raw beans.
While that's coming up to a boil, take a minute to peel, halve and thinly slice a small onion and also thinly slice an equal amount of celery crosswise and trim and cut the yellow and green beans crosswise in half or into thirds.
Next use a smaller pot on the stovetop to bring 1/2 cup white vinegar and 1/3 cup sugar and 1/4 cup water to boil.
Then add the sliced onion and celery to a large mixing bowl and pour the hot vinegar mixture into that and stir in 1/4 cup vegetable oil.
That will help the onion mellow a little bit and at this point, once the water comes to a boil, add the yellow wax beans and green beans and cook those along for 3-4 minutes.
Then drain them through a colander in the sink and run cold water over them to cool down.
Once they have cooled down, drain them really well and add them to the bowl with the celery and onion and add one well drained 15-ounce can of red kidney beans and season to taste and toss to combine.
Add an optional handful of sliced cherry tomatoes and chopped fresh basil if you like and serve it up family style.
Use just green beans (4-6 cups total) if you don't have yellow wax beans of substitute one 15-ounce can of chick peas for the yellow beans.
If you're not serving the salad right away, chill it in the fridge and then add the optional tomatoes and basil just before serving.