Three-Bean Salad

Ingredients

For 8 servings

• •12 ounces (340 g) fresh green beans, trimmed, cut into 1-inch pieces (2 1/2 cups cut)
• •2 c. à soupe (30 ml) apple cider vinegar
• •1 c. à café grated lemon zest plus 2 tablespoons (30 ml) fresh juice (from 1 lemon)
• •1 large garlic clove, grated or finely minced (about 1/2 teaspoon)
• •2 c. à café (10 ml) Dijon mustard
• •1 1/2 teaspoons (7.5 ml) honey
• •1 1/4 teaspoon Diamond Crystal kosher salt, plus more for cooking water; for table salt, use half as much by volume
• •1 c. à café freshly ground black pepper
• •5 c. à soupe (75 ml) extra-virgin olive oil
• •1 (15-ounce; 425 g) can black eyed peas, drained and rinsed
• •1 (15-ounce; 425 g) can kidney beans, drained and rinsed
• •1 /2 small red onion (2 1/2 ounce; 71 g), finely chopped (about 1/2 cup)2 small celery stalks (2 ounces; 57 g), thinly sliced on an angle (about 1/2 cup)
• •2 small celery stalks (2 ounces; 57 g), thinly sliced on an angle (about 1/2 cup)
• •1 /2 cup finely chopped fresh flat-leaf parsley (1 ounce; 28 g)

Method

1. 1.Fill a large bowl with ice water; set aside. Bring a large pot of salted water to a boil. Add green beans to boiling water and cook until bright green and crisp-tender, 1 to 2 minutes. Use a slotted spoon or spider skimmer to transfer vegetables to prepared ice-bath. Let sit until cooled, about 5 minutes. Drain beans well; pat dry with paper towels.
2. 2.In a large bowl, whisk together vinegar, lemon zest and juice, garlic, mustard, honey, salt, and pepper until well combined. Slowly drizzle in oil, while whisking, until emulsified. Stir in black eyed peas, green beans, kidney beans, onion, celery, and parsley until well combined. Cover and chill until flavors meld, about 30 minutes. Serve.