Three Bean Salad

Great for buffets or picnics, this appealing combination of beans will delight you.

Ingredients

Dressing:
1/3 cup cider vinegar
3 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon country-style Dijon mustard
1 tablespoon olive oil
salt and pepper
Salad:
1 pound fresh green beans, trimmed and cut into 1-inch pieces
1 (10 ounce) frozen baby lima beans
1 (15 ounce) can black-eyed peas, rinsed and drained
2 tablespoons red onion, finely chopped

Directions

Dressing
In a large bowl whisk together all ingredients. Add salt and pepper to taste. Set aside.

Salad:
Cook green beans in boiling water until just tender. Drain and run under cold water. Drain well. Add to dressing.

Cook frozen lima beans in boiling water until tender, about 5 minutes. Drain and run under cold water. Drain well. Add to dressing along with black-eyed peas and onion. Toss to coat vegetables with dressing and refrigerate until ready to serve, up to 8 hours.

Serves: 6


golden blossom honey product