Classic Bean Salad

This classic bean salad uses fresh green beans and wax beans for the best possible flavor and texture. But if short on time you can instead use 1 (15oz) can of each.

Ingredients

• 1/2 pound fresh green beans, trimmed
• 1/2 pound fresh wax beans, trimmed
• 1 (15oz) can kidney beans
• 1 (15oz) can garbanzo beans
• 1/2 red bell pepper, diced
• 4 scallions, thinly sliced
• 3 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 1 medium green leaf lettuce (optional)

Directions

1. Cut the green beans and wax beans into 2-inch pieces. Transfer to a large pot. Add enough water to cover. Bring to a boil, then cook for 3 minutes or until just tender.
2. Place in a colander to drain and rinse in cold water. Transfer to a large bowl and set aside to let cool.
3. In the colander, drain and rinse the canned kidney beans and garbanzo beans. Add them to the bowl holding the cooled green beans and wax beans.
4. Add the red bell pepper and scallions.
5. In a small bowl, whisk together the remaining ingredients, except for the lettuce. Pour over the beans and gently toss to coat. Serve on a bed of green leaf lettuce if using. Stores refrigerated for up to 3 days without lettuce.

Yield: Makes 6 to 8 servings