For a modern take on the classic three-bean salad, the secret is to start with fresh green beans, which will hold their crunch better after marinating. The improved flavor and texture of fresh green beans are worth the effort. Simply cook them in a pot of lightly salted, boiling water until just tender. Then, drain and plunge in cold water to stop the cooking process. Experiment by using other types of bean to change up the salads taste based on what you like. Try garbanzo beans in place of kidney beans or toss in a handful of frozen, shelled edemame for their bright color and nutritional punch. Whatever combo of beans you choose, marinating them overnight in the tangy dressing adds to the classic flavor.
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