Three-Bean Salad

Three-Bean Salad
Three-Bean Salad

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

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

Directions

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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