Five Bean Picnic Salad
A colorful and refreshing salad featuring a medley of fresh and canned beans, including green beans, wax beans, kidney beans, black-eyed peas, and garbanzo beans, tossed with crisp vegetables and a bright Champagne vinaigrette.
8 servings
25 min
Ingredients
- •1 tablespoon Kosher salt
- •¾ pound green beans
- •¾ pound yellow wax beans
- •14 ounce dark-red kidney beans
- •14 ounce black-eyed peas
- •14 ounce garbanzo beans
- •1 bunch scallions
- •1 whole bell pepper
- •2 tablespoons parsley leaves
- •2 tablespoons marjoram
- •1 recipe Champagne Vinaigrette
- •1 teaspoon black pepper
- •1 teaspoon Hot sauce
Cooking Instructions
- 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.
15 min
- 2.
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.
10 min