FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE {neeley's}

By grinder

Ingredients

• Champagne Vinaigrette:
• Water, as needed
• Kosher salt
• 3/4 lb. green beans, trim, halved
• 3/4 lb. yellow wax beans, trim, halved
• 1 can dark red kidney beans, drain, rinse
• 1 can black-eyed peas, drain, rinse
• 1 can garbanzo beans, drain, rinse
• 1 bunch scallions, thin slice
• 1 bell pepper, diced
• 2 tablespoons chopped Italian parsley
• 2 tablespoons chopped marjoram or oregano, opt
• Champagne Vinaigrette
• Freshly cracked black pepper
• 1 clove garlic, minced
• 2 tablespoon Dijon mustard
• 1/4 cup champagne vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons honey {1.5oz}
• 2-3 dashes hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon fresh cracked black pepper
• 1/2 cup extra-virgin olive oil {3.75oz}

Preparation

Step 1

Bring a large pot of water to a boil over med-heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until beans are just tender, about 8 minutes. Drain and shock beans in ice water to halt the cooking process. Strain beans once more and set them aside.

Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using and Champagne Vinaigrette into a large serving bowl and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.

FOR THE VINAIGRETTE:
Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.