Ingredients

• 3 tablespoon cider vinegar
• 3 tablespoon 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 c black-eyed peas, or chickpeas, rinsed
• 1 10-ounce p frozen baby lima beans, or shelled edamame
• 1 pound green beans, trimmed and cut into 1-inch pieces
• 2 tablespoon chopped fresh parsley

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Cooking Directions

Step 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.

Step 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.

Step 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.

Step 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.