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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 oz) Can black-eyed peas or chickpeas, rinsed
1 (10 oz) Package frozen baby lima beans
1 Pound green beans, trimmed and cut into 1" pieces
2 Tablespoon chopped fresh parsley
Instructions
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 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.