Three-Bean Salad

• 3 tablespoon(s) cider vinegar
• 3 tablespoon(s) rice vinegar
• 1 tablespoon(s) sugar
• 1 tablespoon(s) whole-grain mustard
• 1 tablespoon(s) canola oil
• 1/2 teaspoon(s) salt
• Freshly ground pepper to taste
• 0.33 cup(s) diced red onion
• 1 can(s) (15-ounce) black-eyed peas or chickpeas, rinsed
• 1 package(s) (10-ounce) frozen baby lima beans or shelled edamame
• 1 pound(s) green beans, trimmed and cut into 1-inch pieces
• 2 tablespoon(s) chopped fresh parsley

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Directions

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.
   
   Carb Servings: 1 starch, 1 vegetable. Carbohydrate Servings: 2. Nutrition Bonus: Fiber (23% daily value), Vitamin C (15% dv).

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