This salad is a favorite of my Dad’s and I adapted it from Cook’s magazine. It has the right balance of sweet and tangy for my liking. You make the vinaigrette on the stove top by adding red wine vinegar, canola oil, garlic and sugar and bring it to a boil and cooking it for 5 minutes. After it has cooled, you add fresh chopped parsley and onions to the beans. I like to blanch green and yellow beans and shock them in ice water to keep them as green and yellow as possible, but I use canned kidney and garbanzo beans. When I can’t find yellow beans in season, I have used canned and they are ok. It’s best to make this salad the day before so the flavors can meld all together. Click here for the recipe….