TANGY THREE-BEAN SALAD

"The combination of mustard, honey, dill and parsley lend this recipe intense flavor. The cider vinegar, a bit tart, can be adjusted according to taste. Prepare the bean salad ahead of time to let the flavors develop. Serve at room temperature or chilled, straight from the refrigerator."

1 (10 oz.) package of frozen baby lima beans
1 lb. green beans, trimmed and diagonally cut into 1-inch pieces
1/3 cup apple cider vinegar
1 tsp. canola oil
1 Tbsp. grainy mustard
1 to 2 Tbsp. honey
Salt and freshly ground pepper, to taste
1 medium sized red onion, diced
1 (15 oz.) can black-eyed peas, rinsed
2 Tbsp. fresh parsley, chopped (or 1 tsp. dried)
1Tbsp. fresh dill, chopped (or 1/2 tsp. dried)
Salt and freshly ground black pepper, to taste

Fill a large saucepan with lightly salted water and bring to a boil.

Meanwhile fill a large bowl about half full with cold water. Cook lima beans and green beans in boiling water until tender, about 5 minutes. Remove beans with a slotted spoon and transfer to bowl of cold water. Set aside.

Whisk vinegar, oil, mustard, honey, salt and pepper in a large mixing bowl until blended. Add onion and black-eyed peas and toss until fully coated.

Drain beans and pat dry. Add to the prepared mixture. Toss to coat and add parsley. Season salad to taste with salt and pepper.

Serve cold or at room temperature.

Makes 6 servings

Per serving: 170 calories, 1.5 g total fat (0 g saturated fat), 33 g carbohydrates, 8 g protein, 8 g dietary fiber, 310 mg sodium

Source: The American Institute for Cancer Research