Three-Bean Salad

“This three-bean salad has far less sugar than typical versions. We opt for a combination of canned and frozen beans (for convenience) along with fresh green beans for their great taste and texture.”

Ingredients

  • 3 tablespoons cider vinegar
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • Freshly ground pepper , to taste
  • ⅓ cup diced red onion
  • 1 15-ounce can black-eyed peas , or chickpeas, rinsed
  • 1 10-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

 

Directions

  • 1Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.
  • 2Meanwhile, 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.
  • 3Cook 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.
  • 4Cook 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.

 

Make Ahead Tip: Prepare through Step 2. Cook lima beans and green beans (see Steps 3-4 for timing) and refrigerate separately. Toss the salad components with the dressing just before serving.

--- advertisement ---