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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Instructions

1. Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
2. Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.