Mixed Bean Salad

• 4 oz. fresh green beans, stemmed
• 1 cup cooked fresh or frozen baby lima beans, or canned, rinsed and drained
• 1 cup canned cannellini beans, rinsed and drained
• 1 small onion, finely chopped ( 1/2 cup)
• 13 cup pitted and chopped Gaeta or other oil-cured olives (optional)
• 2 Tbs. chopped fresh basil
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. olive oil
• 1 Tbs. fresh lemon juice

1. Fill large bowl with ice-cold water.
2. Bring large saucepan of water to a boil.
3. Add green beans and cook, uncovered, until crisp-tender, about 5 minutes.
4. With slotted spoon, remove beans and plunge into ice water until cool.
5. Return cooking water to a boil.
6. Add lima beans and cook, uncovered, until tender, about 8 minutes.
7. Drain well.
8. Transfer lima beans to serving bowl.
9. Drain green beans.
10. Using fingers, pull apart two halves of each bean, then slice lengthwise to make French-cut beans.
11. Cut long strips in half crosswise.
12. Add to bowl with limas.
13. Add cannellini beans and toss gently.
14. Add onion, olives if using, basil, parsley, oil, lemon juice, 1 teaspoon salt and 1/4 teaspoon freshly ground pepper to bean mixture and toss well.
15. Serve salad at room temperature.

fresh green beans, beans, cannellini beans, onion, other oil, fresh basil, parsley, olive oil, lemon juice

Taken from www.vegetariantimes.com/recipe/mixed-bean-salad/ (may not work)