Name: Five Bean Picnic Salad
Yield: Serves 6 to 8
Ingredients: Kosher salt; 3/4 pound green beans, trimmed and halved; 3/4 pound yellow wax beans, trimmed and halved; One 14-ounce can dark-red kidney beans, drained and rinsed; One 14-ounce can black-eyed peas, drained and rinsed; One 14-ounce can garbanzo beans, drained and rinsed; 1 bunch scallions, white and light-green parts, thinly sliced; 1 red (or orange or yellow) bell pepper, diced; 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish; 2 tablespoons chopped fresh marjoram or oregano leaves (optional); 1 recipe Champagne Vinaigrette; Freshly ground black pepper; Hot sauce

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Five Bean Picnic SaladShelly Strazis

Gina: This colorful salad is one of my go-to recipes when I need something to satisfy a crowd, whether at a church potluck supper or a backyard barbecue. The champagne vinaigrette gives the beans a fresh, zippy flavor. For the best results, add the fresh beans to the salad just before serving, so they do not discolor.

Recipe notes

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