Three- Bean Salad

By mhyde

Ingredients

• INGREDIENTS
• 3 tablespoons cider vinegar
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon whole-grain mustard
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 1/3 cup diced red onion
• 1 15-ounce can black-eyed peas, or chickpeas, rinsed
• 1 to-ounce package frozen baby lima beans, or shelled edamame
• 1 pound green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.
Meanwhile, whisk cider vinegar, rice vinegar, sugar, mustard, oil, salt and pepper in a large bowl until blended. Add
onion and black-eyed peas (or chickpeas); toss to coat.
Cook lima beans (or edamame) in the boiling water until tender, about 5 minutes. Remove with a slotted spoon and
refreeh in the iee water. Pat dry and .add to-the bowl. --
Cook green beans in the boiling water until just tender, 3 to 6 minutes. Drain and refresh in the ice water. Pat dry and
add to the salad along with parsley; toss well.