365: Day 207

7/27/13: It was beautiful outside today. I hit the gym first thing this morning, and then the kids and I met up with Tracy, Josef, and Nick at the Farmer's Market while Derek did food shopping for the week. The Rosi Farmer's Market has a nice kids corner set up with various activities - today there were hula hoops!

The kids were chasing each other around, and the next thing I knew Zoe was actually hula'ing!!!

She's definitely got the moves!

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Cook's Notes: Between a trip to the farmstand at Allandale earlier this week and today's visit to the Farmer's Market, we have so much great stuff to inspire our summer palates! White peaches, plums, sungold tomatoes, napa cabbage, green and wax beans, white potatoes, scallions, radishes, beets, and cauliflower are included in this week's procurements. I made another frittata for dinner - this one included beet greens, potatoes, ham, and goat cheese. Both kids refused to eat the potatoes, however; this is an unforgiveable offense in my family :(

I assembled a three-bean salad for dinner tomorrow that is sure to please. I'll serve it with Middle Eastern Chicken Burgers. Having the salad already made will make dinner a snap! Derek's off work so we are looking forward to spending the day at Horseneck Beach.

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

Three-Bean Salad

CATEGORIES

 side dish, salad

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INGREDIENTS

• • 1 cup red wine vinegar
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 garlic cloves, minced
  • salt and pepper
  • 8 ounces green beans, trimmed and cut
  • 8 ounces yellow wax beans, trimmed and cut
  • 1 (15.5 ounce) can red kidney beans, rinsed
  • 1/2 red onion, chopped
  • 1/4 cup minced fresh parsley

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INSTRUCTIONS

• 1. Heat the vinegar, sugar, oil, garlic, 1 teaspoon salt and pinch of pepper in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Pour into a bowl large enough to hold the salad and set aside.
  2. Cook the green beans and yellow beans in 3 quarts boiling water seasoned with 1 tablespoon salt until crisp-tender, about 5 minutes. Plunge the beans immediately into ice water and allow to cook for 2 minutes before draining.
  3. Stir all the beans, the onion and the parsley into the vinegar mixture and refrigerate at least 8 hours to let the flavors meld. Bring to room temperature for 30 minutes and season with salt and pepper to taste before serving.

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NOTES

- best flavor, prepare this salad a day before
- easy preparation, use can green and yellow beans (make sure you drain and rinse)
- keeps in the refrigerator for days, taste improves each day