dish
Three-Bean Salad

6
Serves
363
Calories
13
Nutrients
15
Vitamins

Ingredients

1/3 cup cider vinegar
3 tablespoons light corn syrup
1 tablespoon coarse-grained mustard
1 teaspoon canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small red onion , diced
2 cups cooked and cooled black-eyed peas
1 cup cooked and cooled lima beans
1 pound green beans , trimmed and cut diagonally into 1" pieces
2 tablespoons chopped, fresh parsley

Cooking Instructions

1. In a large bowl, whisk together the vinegar, corn syrup, oil, salt and pepper. Add the onion and black-eyed peas.

2. If using frozen lima beans, cook them in a large saucepan of boiling salted water until tender, about 5 minutes. Remove the beans with a slotted spoon and plunge them into an ice bath. Pat dry and add to the onion mixture. If using dried lima beans, drain the cooked and cooled lima beans, pat dry and add to the onion mixture. (The beans can be cooked in advance and stored covered in a refrigerator for up to 8 hours.)

3. Cook the green beans in boiling salted water until just tender, about 3 to 6 minutes. Drain and plunge into an ice bath. Pat dry and add to the salad along with the parsley. Toss well. Adjust the salt and pepper to taste.

Serving Size: about 3/4 cup

Nutrition Information

Number of Servings: 6
Calories
363
Protein
21 g
Total Carbohydrate
69 g
Dietary Fiber
15 g
Soluble Fiber
3 g
Insoluble Fiber
11 g
Sugar
16 g
Total Fat
2 g
Saturated Fat
0 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
23 %
Percent Calories from Carbohydrate
73 %
Percent Calories from Fat
4 %
Vitamin A
600 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
17 mg
Vitamin D
0 IU
Folate
499 mcg
Vitamin E
1 IU
Vitamin K
36 mcg
Pantothenic Acid
1 mg
Calcium
126 mg
Iron
8 mg
Phosphorus
285 mg
Potassium
1352 mg
Sodium
268 mg
Zinc
3 mg