Five Bean Picnic Salad

Name: Five Bean Picnic Salad
Yield: 4 servings
Ingredients: 1 Kosher salt; 1 3/4 pound green beans, trimmed and halved; 1 3/4 pound yellow wax beans, trimmed and halved; 1 One 14-ounce can dark-red kidney beans, drained and rinsed; 1 One 14-ounce can black-eyed peas, drained and rinsed; 1 One 14-ounce can garbanzo beans, drained and rinsed; 1 1 bunch scallions, white and light-green parts, thinly sliced; 1 1 red (or orange or yellow) bell pepper, diced; 1 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish; 1 2 tablespoons chopped fresh marjoram or oregano leaves (optional); 1 1 recipe Champagne Vinaigrette; 1 Freshly ground black pepper; 1 Hot sauce

From the kitchen of Carly

Five kinds of beans make this picnic salad substantial enough for lunch. Fresh green and wax beans get shocked in ice water, then tossed with canned varieties, scallions, and bell pepper in a bright vinaigrette. Pack it cold.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Kosher salt
13/4 pound green beans, trimmed and halved
13/4 pound yellow wax beans, trimmed and halved
1One 14-ounce can dark-red kidney beans, drained and rinsed
1One 14-ounce can black-eyed peas, drained and rinsed
1One 14-ounce can garbanzo beans, drained and rinsed
11 bunch scallions, white and light-green parts, thinly sliced
11 red (or orange or yellow) bell pepper, diced
12 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
12 tablespoons chopped fresh marjoram or oregano leaves (optional)
11 recipe Champagne Vinaigrette
1Freshly ground black pepper
1Hot sauce

Instructions

Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.