Our rendition of this classic salad is infused with a homemade vinaigrette.
Thaw and drain lima beans and green beans. Drain and rinse kidney beans.
In a medium bowl, whisk together vinegar and oil; season generously with salt and pepper. Add all beans; toss to combine.
Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to 1 day.