THREE-BEAN SALAD

Three-Bean Salad image

Provided by Ruth Cousineau

Yield Makes 8 servings

Number Of Ingredients 6

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1 1/2 pound green beans, cut into 1 1/2-inch pieces
1 (1-pound) bag frozen baby lima beans, thawed
1 (10-ounce) package frozen black-eyed peas, thawed
3/4 cup fresh lemon juice
1 1/4 cups olive oil
1 1/2 bunches large scallions, thinly sliced (1 1/2 cups)

Steps:

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 black-eyed peas to boiling water and simmer until tender, 16 to 18 minutes. Drain and pat dry.
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.
Add lima beans and black-eyed peas while still hot and toss well. Cool 15 minutes, then add green beans, tossing well.