Seven Bean Salad

• Lemon Dijon Dressing
• 6 tablespoons olive oil
• 3 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1 teaspoon mustard seeds
• 1/2 teaspoon lemon zest
• 1/4 teaspoon freshly ground black pepper
• Seven Bean Salad
• 2 cups fresh green beans, ends snipped
• 11/2 cups frozen edamame, thawed
• 2 cups snow peas
• 1 cup fresh green peas
• 11/2 cups canned chickpeas, rinsed and drained
• 11/2 cups baby lima beans, rinsed and drained
• 11/2 cups white (cannellini) beans, rinsed and drained
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons fresh thyme
• 1 teaspoon lemon zest
• 1/4 teaspoon kosher salt, or more to taste

1. For the Lemon Dijon dressing, in a food processor or blender, combine olive oil, champagne vinegar, Dijon mustard, garlic, mustard seeds, lemon zest, salt and pepper. Pulse 2-3 times, until well combines. Set aside.
2. For the salad, bring a medium pot of water to a boil over high heat. Add green beans and edamame. Turn heat to low and cook 1 minute. Add snow peas and fresh green peas and continue cooking 1 minute more. Drain and immediately plunge into a bowl of ice water to stop cooking. Once cold, drain again and dry out completely. Place in a large bowl along with chickpeas, lima beans, white beans, parsley, thyme, lemon zest and salt. Pour dressing over salad, toss well and refrigerate covered until ready to serve.

lemon dijon dressing, olive oil, champagne vinegar, mustard, garlic, mustard seeds, lemon zest, freshly ground black pepper, salad, fresh green beans, frozen edamame, snow peas, fresh green peas, chickpeas, baby lima beans, white, parsley, thyme, lemon zest, kosher salt

Taken from food52.com/recipes/29238-seven-bean-salad (may not work)