Five Bean Salad with Champagne Vinaigrette

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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