green beans, trimmed
yellow wax beans, trimmed
frozen baby lima beans, thawed
(15-ounce) can chickpeas, rinsed and drained
small red onions, thinly sliced into rings
extra-virgin olive oil
apple cider vinegar
- Steam the green, wax, and lima beans 10 minutes, or just until crisp-tender. Plunge into cold water and drain. Place in a bowl with chickpeas and onions.
- Whisk together the oil, vinegar, and mustard, and add salt and freshly ground pepper to taste.
- Drizzle over the beans and onions and toss to coat. Salad can be served at room temperature or chilled.