Three-Bean Salad with Yondu Dressing

PREP TIME 10 mins

COOK TIME 5 mins

SERVES 4

HEAT LEVEL

INGREDIENTS

1/4 lb green beans, trimmed
1/2 can white beans (15 oz per can), drained and rinsed
1/2 cup cooked black-eyed peas
1/2 bunch scallions, chopped
1/8 cup parsley, chopped
1 Tbsp olive oil
1 Tbsp red wine vinegar
2 tsp Yondu

1/2 lb green beans, trimmed
1 can white beans (15 oz per can), drained and rinsed
1 cup cooked black-eyed peas
1 bunch scallions, chopped
1/4 cup parsley, chopped
2 Tbsp olive oil
2 Tbsp red wine vinegar
4 tsp Yondu

1 lb green beans, trimmed
2 cans white beans (15 oz per can), drained and rinsed
2 cups cooked black-eyed peas
2 bunches scallions, chopped
1/2 cup parsley, chopped
4 Tbsp olive oil
4 Tbsp red wine vinegar
8 tsp Yondu

INGREDIENTS

1/4 lb green beans, trimmed
1/2 can white beans (15 oz per can), drained and rinsed
1/2 cup cooked black-eyed peas
1/2 bunch scallions, chopped
1/8 cup parsley, chopped
1 Tbsp olive oil
1 Tbsp red wine vinegar
2 tsp Yondu

1/2 lb green beans, trimmed
1 can white beans (15 oz per can), drained and rinsed
1 cup cooked black-eyed peas
1 bunch scallions, chopped
1/4 cup parsley, chopped
2 Tbsp olive oil
2 Tbsp red wine vinegar
4 tsp Yondu

1 lb green beans, trimmed
2 cans white beans (15 oz per can), drained and rinsed
2 cups cooked black-eyed peas
2 bunches scallions, chopped
1/2 cup parsley, chopped
4 Tbsp olive oil
4 Tbsp red wine vinegar
8 tsp Yondu

DIRECTIONS

Cook the green beans in boiling water for 1 minute. Transfer to ice water, drain well and cut into 2-inch pieces.
Combine the green beans, white beans, black-eyed peas, scallions and parsley in a bowl.
Whisk the olive oil, red wine vinegar and Yondu, then pour over the beans.
Toss gently and serve.

DIRECTIONS

Cook the green beans in boiling water for 1 minute. Transfer to ice water, drain well and cut into 2-inch pieces.
Combine the green beans, white beans, black-eyed peas, scallions and parsley in a bowl.
Whisk the olive oil, red wine vinegar and Yondu, then pour over the beans.
Toss gently and serve.



Three-Bean Salad with Yondu Dressing PREP TIME 10 mins COOK TIME 5 mins SERVES 4 HEAT LEVEL INGREDIENTS 1/4 lb green beans, trimmed 1/2 can white beans (15 oz per can), drained and rinsed 1/2 cup cooked black-eyed peas 1/2 bunch scallions, chopped 1/8 cup parsley, chopped 1 Tbsp olive oil 1 Tbsp red wine vinegar 2 tsp Yondu 1/2 lb green beans, trimmed 1 can white beans (15 oz per can), drained and rinsed 1 cup cooked black-eyed peas 1 bunch scallions, chopped 1/4 cup parsley, chopped 2 Tbsp olive oil 2 Tbsp red wine vinegar 4 tsp Yondu 1 lb green beans, trimmed 2 cans white beans (15 oz per can), drained and rinsed 2 cups cooked black-eyed peas 2 bunches scallions, chopped 1/2 cup parsley, chopped 4 Tbsp olive oil 4 Tbsp red wine vinegar 8 tsp Yondu DIRECTIONS Cook the green beans in boiling water for 1 minute. Transfer to ice water, drain well and cut into 2-inch pieces. Combine the green beans, white beans, black-eyed peas, scallions and parsley in a bowl. Whisk the olive oil, red wine vinegar and Yondu, then pour over the beans. Toss gently and serve.