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

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