1/4 lb Green Beans
1/4 pound Wax Beans
1 15oz Can Kidney Beans, drained and rinsed
1 15oz Can Garbanzo Beans, drained and rinsed
1/4 cup Olive Oil
1/2 cup loosely Packed Parsley leaves, Chopped
Pickled Red Onion + Celery, drained 1/4 cup brine reserved
Salt and Pepper to taste
fill are large pot 3/4 full with water and place on the stove over high heat.
Prepare a large bowl with an ice bath.
Once water begins to boil add beans and boil for 2-5 minutes to blanch (cook time will depend on bean size).
Immediately strain and transfer beans to the ice bath.
Once completely chilled, drain and dry beans.
Trim and slice beans on the diagonal.
Add sliced beans to a bowl and mix with remaining ingredients, seasoning with salt and pepper to taste.
Let beans marinate for at least 4 hours for better flavor. Can be made a day ahead and will have best flavor after marinating in the refrigerator for 24-48 hours.
Makes 6-8 servings, but you can stretch further by adding additional beans. No need to make more marinade if adding additional beans.