1-1/2 tbsp red wind vinegar
1 lb. frozen lima beans or edamame, thawed
1 tbsp Dijon mustard
1 cup thinly sliced red onion
1/2 tsp sea salt
1/2 cup finely chopped celery
1 tsp extra-virgin olive oil
1 tbsp chopped fresh parsley

Combine first 3 ingredients in large bowl, stirring with whisk. Add oil, stirring with whisk until well combined. Cook beans/edamame in boiling water 4 minutes. Add onion and celery. Cook 1 minute. Drain well. Add bean mixture to vinaigrette. Toss well to coat. Stir in parsley. Chill 1 hour. Yield: 3 cups.