7 Bean salad

Ingredients

Lemon Dijon Dressing

• 6 tbsp olive oil

• 3 tbsp champagne vinegar

• 1 tsp Dijon mustard

• 1 small garlic clove, minced

• 1 tsp mustard seeds

• ½ tsp lemon zest

• ½ tsp kosher salt

• ¼ tsp freshly ground black pepper

Bean Salad

• 2 cups fresh green beans, ends snipped

• 1½ cups frozen edamame, thawed

• 2 cups snow peas

• 1 cup fresh green peas

• 1½ cups canned chickpeas, rinsed and drained

• 1½ cups baby lima beans, rinsed and drained

• 1½ cups white (cannellini) beans, rinsed and drained

• 1 tbsp chopped fresh flat-leaf parsley

• 2 tsp fresh thyme

• 1 tsp lemon zest

• ¼ tsp kosher salt, or more to taste

Directions

For the Lemon Dijon dressing,

1. in a food processor or blender, combine olive oil, champagne vinegar, Dijon mustard, garlic, mustard seeds, lemon zest, salt and pepper. Pulse 2-3 times, until well combines.

2. Set aside.

For the salad,

1. bring a medium pot of water to a boil over high heat.

2. Add green beans and edamame. Turn heat to low and cook 1 minute.

3. Add snow peas and fresh green peas and continue cooking 1 minute more.

4. Drain and immediately plunge into a bowl of ice water to stop cooking.

5. Once cold, drain again and dry out completely.

6. Place in a large bowl along with chickpeas, lima beans, white beans, parsley, thyme, lemon zest and salt.

7. Pour dressing over salad, toss well and refrigerate covered until ready to serve.