Makes Six, 6-cup Servings
1/3 cup cider vinegar
3 Tbs. light corn syrup
1 Tbs. coarse-grained mustard
1 tsp. olive or canola oil
1/2 tsp. salt
1/4 tsp. freshly ground Black Pepper
1 small red onion, finely diced
1 15-oz. can black-eyed peas or chickpeas, drained and rinsed
1 10-oz. package frozen lima beans
1 lb. fresh green beans, trimmed and French cut
2 Tbs. fresh parsley, chopped
In a large mixing bowl, whisk together the vinegar, corn syrup,
mustard, oil, salt, and pepper until well blended. Add onion and
black-eyed or chickpeas to the mixture.
In a large saucepan or lightly salted boiling water, cook the lima
beans until tender, about 5 minutes. Remove the lima beans with a
slotted spoon and rinse in cold water. Let dry or pat dry and add
to the onion mixture.
Cook the green beans in the same boiling water until just tender,
about 8 minutes. Drain and rinse with cool water. Again, let dry
or pat dry, and add to the salad mixture with the chopped parsley.
Adjust the seasonings with salt and pepper. Refrigerate for up to
8 hours prior to serving for maximum flavor.