Ingredients:

• 3 cups each fresh or frozen Baby Lima Beans, Lady Peas, and Green(English) Peas
• 1 bunch of fresh mint
• 2 TBSP’s thin slivers of preserved lemon
• 1/2 cup shelled pistachios
• 2 cups loosely packed green pea shoots
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 TBSP honey
• 2 tsps Dijon mustard
• sea or kosher salt and freshly ground black pepper to taste

Directions:

1. Bring a large pot of water to a boil. Add a bit of salt.  Toss in the baby lime beans, lady peas & green peas. Cook for about 5 minutes. Pour peas and beans into a colander to drain. Rinse with cool running water. Leave to drain and cool down for 20 minutes. Place in a large serving bowl.
2. Pour the olive oil, vinegar, honey and mustard in a glass jar with a tight-fitting lid and shake to emulsify. Season with a bit of salt and black pepper to suit your taste. Set aside.
3. Roughly chop the mint leaves and add to the bowl of beans and peas along with the preserved lemon slivers. Cover and chill until ready to serve.
4. When ready to serve drizzle the vinaigrette over all and toss gently. Top with the tender pea shoots and pistachios.

Note: This is a perfect salad for a crowd. I made it for the September Third Thursday Community Potluck dinner. You could also cut it in half for a family dinner. There was a little bit left so I ate it the next day for lunch and it was even better!

You can use edamame if you cannot find lady peas. I used summer beans and peas that I had frozen, but store-bought frozen product works great too.

Teresa Blackburn     http://www.teresablackburnfoodstyling.com     http://www.foodonfifth.com