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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
