FIVE BEAN SALAD (for six to eight)


kosher salt

¾ pound green beans, trimmed and halved

¾ pound yellow wax beans, trimmed and halved

one 14 ounce can dark red kidney beans, drained and rinsed

one 14 ounce can black beans, drained and rinsed

one 14 ounce can garbanzo beans, drained and rinsed

1 bunch scallions, white and green parts, thinly sliced

1 red (or orange or yellow) bell pepper, diced

2 tablespoons chopped fresh flat leaf parsley leaves, for garnish

2 tablespoons chopped fresh marjoram or oregano leaves (optional)

1 recipe champagne vinaigrette

freshly ground black pepper



1.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.

2. Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram and vinaigrette in a large bowl and toss to combine. Season to taste with salt, pepper and hot sauce.



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