Active Time

　　40 min

　　Total Time

　　1 1/4 hr

　　You can practically live on this salad in sultry weather. It tastes bright and fresh and is satisfying without being heavy.

　　

Ingredients

Makes 8 servings

　　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)

　　

Step 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.

　　

Step 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.

　　

Step 3

Add lima beans and black-eyed peas while still hot and toss well. Cool 15 minutes, then add green beans, tossing well.

　　Cooks' note:

　　Salad can be made 6 hours ahead and chilled. Bring to room temperature before serving.