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V Three-Bean Salad

Adapted from Eating Well; 6 servings; 20 minutes

1/4 cup cider or red-wine vinegar
1 teaspoon sugar, dissolved in the vinegar
1/4 cup EVOO
1 Tablespoon coarse-grained mustard
1/2 teaspoon salt
Freshly ground pepper to taste
1 small onion diced, or 2 scallions, sliced thin
1 15 ounce can chick-peas or black-eyed peas, rinsed
2 cups shelled edamame or 1 10 ounce package frozen lima beans, thawed
1 pound green beans, trimmed, and cut diagonally into 1-inch pieces
1 Tablespoons chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Fill a large bowl half full with ice water.
Whisk vinegar, sugar, mustard, oil, salt and pepper in a large mixing bowl until blended. Add onion or scallions and chickpeas (or black-eyed peas); toss to coat.
Cook edamame or lima beans in the boiling water until just tender, about 3 minutes. Drain and refresh in the cold water. Drain again, pat dry and add to the dressing.
Cook green beans in the boiling water until just tender, 2-4 minutes. Drain and refresh in the cold water. Drain again, pat dry and add to the salad along with the chopped parsley; toss well. Adjust seasoning with salt and pepper.