Reinvented Five Bean Salad

• 2 cups fresh green beans, broken into 1 inch pieces
• 1 cup fresh wax or yellow beans, broken into 1 inch pieces
• 1 cup fresh Italian or Roma beans, broken into 1 inch pieces
• 15 ounces canned garbanzo beans, drained and rinsed
• 15 ounces canned dark kidney beans, drained and rinsed
• 1/2 cup high quality olive oil
• 1/2 cup fresh lemon juice
• 1/2 cup fresh herbs - combination of lemon basil and lemon thyme
• 1 tablespoon fresh lemon zest
• salt and pepper to taste

1. Lightly steam the fresh green, wax and Italian beans until just tender and then cool to room temperature - do not rinse.
2. Combine cooled fresh beans with canned beans, stir gently until completely mixed.
3. In a blender, combine oil, juice, herbs and zest. Blend until smooth.
4. Toss beans with 1/2 the dressing and stir gently until beans are completely coated.
5. Taste for seasoning and add salt and pepper as desired.
6. Serve immediately or refrigerate until serving. Serve remaining dressing on the side. Can be served at room temperature, so it is perfect for potlucks and picnics.

fresh green beans, fresh wax, fresh italian, garbanzo beans, kidney beans, olive oil, lemon juice, herbs combination, lemon zest, salt

Taken from food52.com/recipes/4706-reinvented-five-bean-salad (may not work)