Three bean Salad

Makes Six, 6-cup Servings. In a large mixing bowl, whisk together the vinegar, corn syrup, mustard, oil, salt, and pepper until well blended. Add onion and black-eyed or chickpeas to the mixture. In a large saucepan or lightly salted boiling water, cook the lima beans until tender, about 5 minutes. Remove the lima beans with a slotted spoon and rinse in cold water. Let dry or pat dry and add to the onion mixture. Cook the green beans in the same boiling water until just tender, about 8 minutes. Drain and rinse with cool water. Again, let dry or pat dry, and add to the salad mixture with the chopped parsley. Adjust the seasonings with salt and pepper. Refrigerate for up to 8 hours prior to serving for maximum flavor.