Three-Bean Salad
By á-1025
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
- fresh grounded pepper for taste
- 1/3 cup diced red onion
- 1 [15 oz] can black eyed peas or chickpeas rinsed
- 1 [10 oz] package frozen baby lima beans or shelled edamame
- 1 lb green beans trimmed and cut into 1 inch pieces
- 2 tablespoons chopped fresh parsley
Details
Servings 8
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
1. Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to stove.
2. 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.
3. Cook lima beans (or edamame) in the boiling water until tender, about 5 minutes. Remove with a slotted spoon and refresh in the ice water. Pat dry and add to the bowl.
4. 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.
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