Ingredients

• 3 tablespoons cider vinegar
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon whole-grain mustard
• 1 tablespoon canola oil
• ½ teaspoon salt
• Freshly ground pepper, to taste
• ½ 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

Preparation

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.

Tips & Notes

Make Ahead Tip: Prepare through Step 2. Cook lima beans and green beans and refrigerate separately. Toss the salad components with the dressing just before serving.

Nutrition per one-cup serving — 109 calories; 2 g fat; 0 mg cholesterol; 18 g carbohydrates; 5 g protein; 6 g fiber; 322 mg sodium; 381 mg potassium

2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable