Three-Bean Salad

Ingredients

• Water

  Plain, clean water

  24 cup or 5.68kg

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 ½ cup, chopped or 150g

• Olive oil

  Salad or cooking

  1 ¼ cup or 270g

• Green beans

  Snap beans, raw

  24 oz or 680g

• Cowpeas (blackeyes)

  Immature seeds, frozen, unprepared

  1 package (10 oz) or 284g

• Lima beans

  Immature seeds, frozen, baby, unprepared

  16 oz or 454g

• Lemon juice

  Raw

  ¾ cup or 183g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ¾ tsp or 2g

Directions

1. Thaw the lima beans and black-eyed peas. Trim and cut the green beans into 1 1/2-inch pieces.
2. Fill a large pot with well-salted water and bring to a boil. Add the green beans and cook until just tender, about 5 to 7 minutes. Transfer the green beans to an ice bath, then drain and pat dry.
3. Add the lima beans and black-eyed peas to the boiling water and simmer until tender, about 16 to 18 minutes. Drain and pat dry.
4. While the lima beans and peas simmer, whisk together the lemon juice, salt, and pepper in a large bowl. Then whisk in the olive oil and scallions.
5. Add the hot lima beans and peas to the bowl and toss well. Allow to cool for 15 minutes, then add the green beans and toss well.