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Three Bean Salad

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Three Bean Salad
By Mary Long, Chef & Owner of The Basics
319 N. Front Street
Cotton Exchange, Downtown Wilmington
(910) 343-1050

1 c red wine vinegar
3/4 c sugar
1/2 c canola oil
2 tsp minced garlic
16 ounces fresh green beans, blanched and cut into 1/2 inch pieces
1 can (15 ounce) light red kidney beans, drained and rinsed
1 can (15 ounce) pinto beans, drained and rinsed
1/2 medium red onion, diced
1/4 cup minced fresh parsley

Combine all ingredients and refrigerate overnight or for at least 8 hours. Served chilled.

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