This classic bean salad is the perfect side dish for your summer picnic. Canned beans can be swapped in to make it speedier to prepare, but if you go that route, look for low-sodium or no-salt-added options.
Ingredients
- 2 Tbsp. plus 1½ tsp. salt
1½ lbs. green beans
1 (
- 1 lb.) bag baby lima beans
1 (
- 0 oz.) package black-eyed peas
¾ cup lemon juice
¾ tsp. pepper
1¼ cups olive oil
1½ bunches large scallions, thinly sliced
Directions
- Bring a large pot of water and 2 tablespoons salt to a boil. Add green beans and cook until just tender (5-7 minutes). Transfer with a slotted spoon to an ice bath, drain, and pat dry.
- Add lima beans and black-eyed peas to boiling water and simmer until tender (16-18 minutes). Drain and pat dry.
- While limas and peas simmer, whisk together lemon juice, pepper, remaining 1½ teaspoons salt, oil, and scallions.
- Toss green beans, lima beans, and black-eyed peas in the dressing. Serve warm or chilled.
Chef's Practical Notes
Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.