Three-Bean Salad



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

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.

Tips & Notes
Make Ahead Tip: Prepare through Step 2. Cook lima beans and green beans and refrigerate separately. Toss the salad components with the dressing just before serving.

Makes: 8 servings, about 1 cup each