You can make this recipe with fresh black beans and fresh lima beans, but the convenience of canned and frozen beans is especially welcome in summertime, when this salad becomes the perfect picnic dish.

pound fresh green beans

pound fresh yellow string or wax beans

1 package (10 ounces) frozen baby lima beans

1 can (16 ounces) black beans, rinsed and drained, or 2 cups cooked black beans

1 medium red onion, coarsely chopped

cup white wine vinegar

2 tablespoons vegetable oil

1- tablespoons sugar

1 to 2 teaspoons finely chopped jalapeno pepper, to taste

1 teaspoon ground cumin

teaspoon salt

teaspoon freshly ground pepper

  Trim the green and string beans and cut them diagonally into pieces about 1- inches long. Cook the lima beans in a large pot of boiling salted water for 3 minutes. Add the green and string beans and cook until the limas are tender and the green and string beans are crisp-tender, about 3 minutes longer. Drain all the beans in a colander, then rinse under cold water to stop the cooking and set the color. Turn the beans into a large mixing bowl. Add the black beans and the onion.

  In a small bowl, whisk together the vinegar, oil, sugar, jalapenos, cumin, salt and pepper until the sugar is dissolved. Pour the mixture over the beans and toss to coat completely. Let the beans stand for at least 30 minutes or refrigerate up to 4 hours before serving at room temperature.