Three-Bean Salad

This three-bean salad has far less sugar than typical versions. We opt for a combination of canned and frozen beans (for convenience) along with fresh green beans for their great taste and texture.
Ingredients
3 tablespoons cider vinegar
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon whole-grain mustard
1 tablespoon canola oil
1/2 teaspoon salt
Freshly ground pepper to taste
1/3 cup diced red onion
1 15-ounce can black-eyed peas or chickpeas, rinsed
1 10-ounce package frozen baby lima beans or shelled edamame
1 pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons chopped fresh parsley
Directions
1Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.
2Meanwhile, whisk cider vinegar, rice vinegar, sugar, mustard, oil, salt and pepper in a large bowl until blended. Add onion and black-eyed peas (or chickpeas); toss to coat.
3Cook lima beans (or edamame) in the boiling water until tender, about 5 minutes. Remove with a slotted spoon and refresh in the ice water. Pat dry and add to the bowl.
4Cook green beans in the boiling water until just tender, 3 to 6 minutes. Drain and refresh in the ice water. Pat dry and add to the salad along with parsley; toss well.
Nutrition Facts
Per serving: 109 calories; 2 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 18 g carbohydrates; 5 g protein; 6 g fiber; 322 mg sodium; 381 mg potassiumNutrtion Bonus: Fiber (23% daily value), Vitamin C (15% dv).