Shell bean salad

I’ve always loved my three-bean salad, but I’m always open to trying something new. This bean salad, by Martha Stewart, is enhanced with some baby heirloom tomatoes, and it’s definitely being added to my permanent repertoire. All the different beans work harmoniously together.

Shell bean salad (some small changes by me)

dressing:

2 garlic cloves

1 teaspoon Dijon mustard

5 tablespoons red wine vinegar

3/4 teaspoon salt

freshly ground pepper

1/2 cup extra virgin olive oil

1/2 cup chopped flat leaf parsley

1/2 cup chopped cilantro

2-3 sliced rings jalapeno, chopped

salad:

2 cups green beans, cut into 1″ pieces

8 ounces canned chickpeas, rinsed and drained

1 cup frozen edamame

1 cup frozen peas

8 ounces canned navy beans, rinsed and drained

1 cup cherry tomatoes, cut in half (I used heirloom)

salt and pepper, to taste

Make dressing by whisking together the garlic, mustard, vinegar, salt, and pepper, then whisk in the oil. Add the herbs and adjust the seasoning.

Make the salad: Bring a large saucepan of water to a boil, then add the green beans and cook for 5 minutes. Drain and transfer the beans to an ice water bath. When they have cooled, drain and pat dry. Place the edamame and the peas in a large bowl of warm water, for about 5 minutes, enough so that they are thawed. Drain thoroughly. Toss together all of the beans, the chickpeas, the tomatoes, and the dressing. Season with salt and black pepper. Makes 8 servings.

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