Three-Bean Salad

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 ½ cup, chopped or 150g

• Olive oil

  Salad or cooking

  1 ¼ cup or 270g

• Peas

  Edible-podded, frozen, unprepared

  1 package (10 oz) or 284g

• Lima beans

  Immature seeds, frozen, baby, unprepared

  1 ½ package (10 oz) or 426g

• Green beans

  Snap beans, raw

  6 ¹³⁄₁₆ cup, pieces or 680g

• Lemon juice

  Raw

  ¾ cup or 183g

Directions

1. PREPARATION: Cut green beans into 1 1/2-inch pieces. Thaw lima beans and peas. Thinly slice scallions.
2. Cook green beans in a large pot of boiling salted water (2 Tbsp salt for 6 qt water) just until tender, 5 to 7 minutes. Transfer with a slotted spoon to an ice bath, then drain and pat dry. Add lima beans and peas to boiling water and simmer until tender, 16 to 18 minutes. Drain and pat dry.
3. While limas and peas simmer, whisk together lemon juice, 1 1/2 tsp salt, and 3/4 tsp pepper in a large bowl, then whisk in oil and scallions.
4. Add lima beans and peas while still hot and toss well. Cool 15 minutes, then add green beans, tossing well.

Similar Foods

• Salsa salad
• Red bean salad
• Green Bean and Hazelnut Salad
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• Veggie Cobb Salad
• Southwestern Salad with Black Beans