Three-Bean Salad

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Three-Bean Salad

Source: BNHealth Newsletter 05-02

 

1/3 cup cider vinegar

3 tablespoons raw honey (or alternative)

1 tablespoon coarse-grained mustard

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 small red onion, diced

2 cups cooked and cooled black-eyed peas

1 cup cooked and cooled lima beans

1 pound green beans, trimmed and cut diagonally into 1 " pieces

2 tablespoons chopped, fresh parsley

 

1. In a large bowl, whisk together the vinegar, honey, oil, salt and

pepper. Add the onion and black-eyed peas.

 

2. If using frozen lima beans, cook them in a large saucepan of boiling

salted water until tender, about 5 minutes. Remove the beans with a

slotted spoon and plunge them into an ice bath. Pat dry and add to the

onion mixture. If using dried lima beans, drain the cooked and cooled

lima beans, pat dry and add to the onion mixture. (The beans can be

cooked in advance and stored covered in a refrigerator for up to 8

hours.)

 

3. Cook the green beans in boiling salted water until just tender, about

 

3 to 6 minutes. Drain and plunge into an ice bath. Pat dry and add to

the salad along with the parsley. Toss well. Adjust the salt and pepper

to taste.

 

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