Ingredients
Scale
- 1/2 pound green beans, trimmed and blanched
- 1/2 cup fresh basil, plus more for garnish
- 1 small shallot, quartered
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- Salt & Pepper to taste
- 1 15-ounce can chickpeas, rinsed & drained
- 1 15-ounce can dark red kidney beans, rinsed & drained
- 1 15-ounce can black beans, rinsed & drained
- 1 15-ounce can cannellini beans, rinsed & drained
- 1 cup halved red & yellow cherry tomatoes
- 1/2 cup thinly sliced radishes
Instructions
- For dressing:
- Combine 1/2 cup basil, shallot, oil, vinegar, honey, mustard, salt and pepper in a blender and puree until smooth.
- Arrange the green beans and all other ingredients decoratively on a platter. Serve with the dressing. Garnish with the chopped basil.