It’s time for this month’s Eating the Alphabet Challenge hosted by Brenda over at Meal Planning Magic!
This month’s challenge is brought to you by the letters G and H. So today, we’re featuring Green Beans in this perfect picnic side.
This is a sweet and tangy bean salad with crisp and refreshing flavors of two kinds of vinegar – cider and balsamic. The sweetness comes only from the vinegar though, no sugar in this green bean salad.
Crisp green beans are the base for this dish. We used a bag of frozen beans, but I can just imagine how tasty this would be using fresh beans that had been quickly blanched.
Lima beans add a very nice texture to the dish and black eyed peas bring a deeper, earthy flavor.
We haven’t cooked much with black eyed peas. They have such a unique flavor, and I’m glad we branched out to use them in this dish, more of a ‘safe’ application. Now I’m getting excited about using them more often.
A sweet and tangy green bean salad with crisp and refreshing flavors of two kinds of vinegar.
- 1 lb green beans (frozen or fresh)
- 2 c cooked black eyed peas (or roughly one 15 oz can, drained)
- 2 c Lima beans (frozen or cooked dried beans)
- 1 Vidalia onion, diced
- 6 Tbsp apple cider vinegar
- 2 Tbsp balsamic vinegar
- 2 Tbsp sweet, whole grain mustard
- 1 Tbsp yellow mustard
- ¼ tsp salt
- ¼ tsp ground black pepper
- If using frozen beans, thaw completely. If using fresh green beans blanch quickly until slightly tender.
- In a large bowl mix together green beans, black eyed peas, Lima beans, and diced onions.
- In a small bowl or liquid measuring cup (for easy pouring), whisk together remaining ingredients.
- Pour dressing over beans and toss to coat.
- Refrigerate until serving. Serve chilled.