Grace Meat & Three's Three-Bean Salad
1 lb. assorted fresh, canned or dried (soaked overnight) beans, like green beans, lima beans, purple runner beans or yellow wax beans
¾ cup sugar
2/3 cup rice wine vinegar
1/3 cup extra-virgin olive oil
½ tsp. celery seed
½ tsp. freshly ground black pepper
½ tsp. kosher salt
½ tsp. red pepper flakes
½ cup chopped mixed herbs, like basil, celery leaves, mint, dill or cilantro
• Bring a large pot of water to a boil over high heat. Prepare an ice bath.
• Blanch the beans 1 minute in the boiling water, then shock in the ice bath to stop the cooking process. Let cool, then drain the beans.
• In a large serving bowl, whisk together the sugar, vinegar, olive oil, celery seed, pepper, salt, red pepper flakes and herbs to create a vinaigrette. Add the beans and toss to coat.