Three Bean Salad

Prep Time

30 minutes


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