Five Bean Salad with Champagne Vinaigrette

Total Time:
28 min
Prep:
20 min
Cook:
8 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Water, as needed
  • Kosher salt
  • 3/4 pound green beans, trimmed and halved
  • 3/4 pound yellow wax beans, trimmed and halved
  • 1 (14-ounce) can dark red kidney beans, drained and rinsed
  • 1 (14-ounce) can black-eyed peas, drained and rinsed
  • 1 (14-ounce) can garbanzo beans, drained and rinsed
  • 1 bunch scallions, thinly sliced
  • 1 bell pepper, diced
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 2 tablespoons chopped fresh marjoram or oregano leaves, optional
  • Champagne Vinaigrette, recipe follows
  • Freshly cracked black pepper
  • Champagne Vinaigrette:
  • 1 clove garlic, minced
  • 2 tablespoons Dijon mustard
  • 1/4 cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 2 to 3 dashes hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup extra-virgin olive oil
Directions
Watch how to make this recipe.
  • Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.

  • Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.

Champagne Vinaigrette:
  • Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.


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