Summer Salads–Marinated Green Beans

This is my grandmother’s recipe for three bean salad that I have adapted because I really don’t like cold kidney beans.

Dressing:

1/2 cup sugar (I usually reduce to 1/4 or 1/3 cup)

1/2 cup vinegar

1/2 cup vegetable oil

1 tsp salt

1/2 tsp dry mustard

1/2 tsp tarragon

1/2 tsp basil

2 tbsp minced parsley (optional)

Heat the vinegar and sugar for 1 minute in the microwave to help dissolve the sugar. Stir the remaining ingredients in and mix well.

Drain three cans of green beans and add them to your bowl. Chop a medium onion finely and add them to the bowl.

Pour dressing over all and stir to combine. Refrigerate for at least 8 hours, but it’s better the longer it goes.

If we have a little bit left, I have been known to add it to a green salad with tomatoes and cucumbers and a vinaigrette dressing.