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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-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

Description

Three-Bean Salad - The Huffington Post

Kitchen Daily