1 lb green and/or yellow wax beans, trimmed and cut into thirds
1 can garbanzo beans
1 can kidney beans OR 2 cups shelled edamame
1 pint grape or small cherry tomatoes, cut in half
4 green onions, chopped
Large handful fresh Italian parsley (the flat kind), rough chopped
Large handful fresh basil leaves, chopped
¼ cup Dijon mustard
¼ cup lemon juice
3 Tbsp sugar
¼ cup extra virgin olive oil
1 tsp Kosher salt
½ tsp pepper
Instructions
Steam (or boil) the green beans for 2 minutes, then place into a large bowl of ice water to stop cooking. Set aside to cool.
In the bottom of a large mixing bowl, whisk together the mustard, lemon juice, sugar, olive oil, and salt & pepper.
Add the garbanzo and kidney beans (or edamame, if using), fresh herbs, green onions, and halved tomatoes to the bowl.
Drain the green beans and pat dry with a paper towel, then add them to the bowl and gently fold veggies into the dressing until everything is well coated. Serve at room temperature as a side dish.
Notes
Bean salad gets better after a day or two in the fridge, when the veggies soak up all the dressing!
Recipe by Eating Made Easy at https://eating-made-easy.com/summer-bean-salad/