Not your Mother’s Bean Salad

1 cup red wine vinegar

¾ cup sugar

½ cup canola oil

2 garlic cloves, minced

Salt and pepper

½ pound green beans, trimmed, cut into 1-inch pieces

½ pound yellow wax beans, trimmed, cut into 1-inch pieces

1 (19 fl oz -540 mL) can red kidney beans, drained and rinsed

½ medium red onion, chopped

¼ cup minced fresh parsley

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Heat the vinegar, sugar, oil, garlic, 1 teaspoon salt, and pepper to taste in a small nonreactive saucepan over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.

Bring a large pot of water to a boil. Add salt and the green and yellow beans. Cook until the beans are crisp tender, about 5 minutes. While the beans are cooking, fill a medium bowl with ice water. When the beans are done, drain and immediately plunge them into the ice water. Let the bans sit until chilled. Drain well.

Mix the green and yellow beans, kidney beans, onion, and parsley with the vinegar mixture. Cover and refrigerate overnight to let flavours meld. Let's stand at room temperature for half an hour before serving. The salad can keep in the fridge for up to four days.