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.