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5 Bean Basil Salad

  • Author: Marty Boyd
  • Yield: 6 1x

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Ingredients

  • 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

  1. For dressing:
  2. Combine 1/2 cup basil, shallot, oil, vinegar, honey, mustard, salt and pepper in a blender and puree until smooth.
  3. Arrange the green beans and all other ingredients decoratively on a platter. Serve with the dressing. Garnish with the chopped basil.