BBQ done RIGHT!

Here is a great recipe for the summer BBQ season. The 3 bean salad is great with some bbq salmon.

With the salmon, spice with pepper, little basil, lemon, and onion. Wrap the salmon in tinfoil and bbq for 12-20mins on med-high. Serve with the bean salad and you've got yourself one healthy meal!

Here's the salad recipe... This three-bean salad has far less sugar than typical versions. We opt for a combination of canned and frozen beans (for convenience) along with fresh green beans for their great taste and texture.
Makes 8 servings, about 1 cup each
ACTIVE TIME: 30 minutesTOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy3 tablespoons cider vinegar3 tablespoons rice vinegar1 tablespoon sugar1 tablespoon whole-grain mustard1 tablespoon canola oil1/2 teaspoon salt Freshly ground pepper to taste1/3 cup diced red onion1 15-ounce can black-eyed peas or chickpeas, rinsed1 10-ounce package frozen baby lima beans or shelled edamame1 pound green beans, trimmed and cut into 1-inch pieces 2 tablespoons chopped fresh parsley1. Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.2. Meanwhile, whisk cider vinegar, rice vinegar, sugar, mustard, oil, salt and pepper in a large bowl until blended. Add onion and black-eyed peas (or chickpeas); toss to coat.3. Cook lima beans (or edamame) in the boiling water until tender, about 5 minutes. Remove with a slotted spoon and refresh in the ice water. Pat dry and add to the bowl. 4. Cook green beans in the boiling water until just tender, 3 to 6 minutes. Drain and refresh in the ice water. Pat dry and add to the salad along with parsley; toss well.

NUTRITION INFORMATION: Per serving: 109 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 18 g carbohydrate; 5 g protein; 6 g fiber; 322 mg sodium; 381 mg potassium. Nutrition bonus: Fiber (23% daily value), Vitamin C (15% dv). 2 Carbohydrate ServingsExchanges: 1 starch, 1 vegetable

MAKE AHEAD TIP: Prepare through Step 2. Cook lima beans and green beans (see Steps 3-4 for timing) and refrigerate separately. Toss the salad components with the dressing just before serving.Enjoy!! Arran