6 tbsp olive oil
3 tbsp champagne vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
1 tsp mustard seeds
½ tsp lemon zest
½ tsp kosher salt
¼ tsp freshly ground black pepper
Seven Bean Salad
2 cups fresh green beans, ends snipped
1½ cups frozen edamame, thawed
2 cups snow peas
1 cup fresh green peas
1½ cups canned chickpeas, rinsed and drained
1½ cups baby lima beans, rinsed and drained
1½ cups white (cannellini) beans, rinsed and drained
1 tbsp chopped fresh flat-leaf parsley
2 tsp fresh thyme
1 tsp lemon zest
¼ tsp kosher salt, or more to taste
For the Lemon Dijon dressing, in a food processor or blender, combine olive oil, champagne vinegar, Dijon mustard, garlic, mustard seeds, lemon zest, salt and pepper. Pulse 2-3 times, until well combined. Set aside.
For the salad, bring a medium pot of water to a boil over high heat. Add green beans and edamame. Turn heat to low and cook 1 minute. Add snow peas and fresh green peas and continue cooking 1 minute more. Drain and immediately plunge into a bowl of ice water to stop cooking. Once cold, drain again and dry out completely. Place in a large bowl along with chickpeas, lima beans, white beans, parsley, thyme, lemon zest, and salt. Pour dressing over salad, toss well, and refrigerate covered until ready to serve.
Grill up this Juicy BBQ Chicken for the perfect mate to this refreshing bean salad.