1 bunch of beans with ends trimmed, cut into 2" pieces
1 red onion, halved and thinly sliced
1-2 cloves garlic, minced
2 parts white vinegar
1 part balsamic vinegar
Salt and pepper to taste
1 pinch dry mustard powder
1 pinch of garlic powder
2 heaping T sugar for every cup of white vinegar

Blanch the beans in boiling water for about 4 minutes, or until the color brightens and they soften just slightly. Immediately drain them and plunge them into ice water to stop the cooking. Once they're cool, drain them again. While the beans drain, combine the remaining ingredients in a large bowl (big enough to hold all the beans) and stir to combine. Add the beans, toss to coat them evenly with the marinade. Cover and refrigerate for at least 3-4 hours.

AuthorBelle Creek Gardens