Three-Bean Salad

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

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.

READER'S COMMENT:

"Love this alternative to the traditional. Have made it with both edamame and lima beans and both are great. "

8 servings, about 1 cup each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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

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

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.

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.

Nutrition Bonus: Fiber (23% daily value), Vitamin C (15% dv).

2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable