8, 1 cup servings
3 tablespoons cider vinegar
3 tablespoons rice vinegar
2 tsp sugar or natural sugar substitute
1 teaspoons whole-grain or Dijon mustard
1 tablespoon extra virgin olive 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
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.
Make Ahead Tip: Prepare through Step 2. Cook lima beans or edamame and green beans (see Steps 3-4 for timing) and refrigerate separately. Toss the salad components with the dressing just before serving.
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