Three-Bean Salad

http://www.eatingwell.com/recipes/three_bean_salad.html

From EatingWell:  May/June 2009, July/August 1998, The Essential EatingWell Cookbook (2004)

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.

8 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

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
• Freshly ground pepper , to taste
• 1/3 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

Preparation

1. Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the 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.

Nutrition

Per serving : 109 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 18 g Carbohydrates; 5 g Protein; 6 g Fiber; 322 mg Sodium; 381 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable

Tips & Notes

• 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.