Bean & Pea Salad

3 tbsp white wine vinegar
2 tbsp fresh mint, chopped
2 whole green onions or 1 shallot
1 tbsp fresh chives, chopped
1 lemon
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
! cup fresh or frozen edamame beans
1 cup fresh or frozen green peas
1 cup fresh or frozen lima beans or fava beans
1/3 cup freshly grated pecornino cheese

The Vinaigrette
In a small bowl, toss in the vinegar, mint, green onions, chives, lemon juice and the zest of the lemon. Gradually, whisk in the olive oil and season with salt and pepper to taste.

In a large pot filled with water and bring to a boil. Salt water and add the edamame and cook for 2 minutes or until they are bright green and tender. Use a strainer and remove the edamame and run them under cold water to cool. Drain again and pat dry. Put them in a bowl. Next, continue the same process with the peas cooking them for 4 minutes and the lima beans for 5 minutes and combine in the bowl. Drizzle the vinaigrette over the beans and peas, salt and pepper to taste and mix. You can serve this at room temperature or cover and refrigerate. I sprinkle the cheese over the salad just before serving .