Composed Bean Salad with Basil Vinaigrette

By KeyIngredient

Ingredients

• 2 cups green beans (about 8 ounces), trimmed
• 1/2 cup fresh basil, plus 2 tablespoons chopped for garnish
• 1 small shallot, quartered
• 1/4 cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 2 teaspoons honey or agave syrup
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 15-ounce can chickpeas (see Tip), rinsed
• 1 15-ounce can dark red kidney beans, rinsed
• 1 15-ounce can black beans, rinsed
• 1 15-ounce can cannellini or navy beans, rinsed
• 1 cup halved cherry tomatoes
• 1/2 cup very thinly sliced radishes

Preparation

Step 1

Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 minutes. Spread them out to cool.

Meanwhile, combine 1/2 cup basil, shallot, oil, vinegar, honey (or agave), mustard, salt and pepper in a blender. Puree until smooth.

Arrange the green beans and remaining ingredients on a platter. Serve with the dressing. Garnish with the chopped basil, if desired.

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