Three Bean Salad with Almonds and Pecorino

Ingredients

• 1 1/2 cups fresh lima beans
• 1/2 pound fresh yellow wax beans, trimmed and cut into 2-inch pieces
• 1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
• 3 tablespoons sherry or red wine vinegar
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (about 1 ounce) shaved fresh pecorino Romano cheese
• 2 tablespoons slivered almonds, toasted

Preparation

1. Sort and wash lima beans; place in a small saucepan. Cover with water to 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.
2. Cook wax and green beans in boiling water 5 minutes or until tender. Drain and plunge beans into ice water; drain.
3. Combine lima, wax, and green beans in a large bowl. Add vinegar, olive oil, salt, and pepper; toss well. Top with cheese and slivered almonds.