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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 8 |
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You can practically live on this salad in sultry weather. It tastes bright and fresh and is satisfying without being heavy. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. Add lima beans and black-eyed peas while still hot and toss well. Cool 15 minutes, then add green beans, tossing well.
4. Cooks' note: Salad can be made 6 hours ahead and chilled. Bring to room temperature before serving.
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