THREE-BEAN SALAD 1/3 cup cider vinegar 3 tablespoons light corn syrup 1 tablespoon coarse-grained mustard 1 teaspoon canola oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 small red onion, diced 1 15-oz. can black-eyed peas or chickpeas, rinsed 1 10-oz. package frozen baby lima beans 1 lb. green beans, trimmed and cut diagonally into 1-inch pieces 2 tablespoons chopped fresh parsley In a large bowl, whisk vinegar, corn syrup, mustard, oil, salt and pepper until blended. Add onion and black-eyed peans (or chickpeas).

In a large saucepan of boiling salted water, cook lime beans until tender, about 5 minutes. Remove with a slotted spoon and refresh in cold water. Pat dry and add to onion mixture. (The salad may be made ahead to this point, covered and refrigerated for up to 8 hours.)

Cook the green beans in the boiling water until just tender, 3 to 6 minutes. Drain and refresh in cold water. Pat dry and add to salad along with parsley; toss well. Adjust seasoning with salt and pepper and serve.

Makes about 6 cups, for 6 servings.

1 Serving: Calories: 225, Fat: 2g (Saturated: 0.3g), Cholesterol: 0mg, Sodium: 225mg, Carbohydrate: 14g, Protein: 12g.

[Eating Well, July/August 1998]