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
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
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
