Summer Bean Salad

• 3 tablespoons extra-virgin olive oil
• 1 teaspoon grated lemon rind
• 3 1/2 tablespoons fresh lemon juice, divided
• 1 tablespoon chopped fresh thyme
• 3/4 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon kosher salt
• 8 cups water
• 8 ounces fresh yellow wax beans, cut into 1 1/2-inch pieces (about 3 cups)
• 2 cups shelled and peeled fava beans (about 3 pounds unshelled beans)
• 2 cups quartered cherry tomatoes
• 1 cup very thinly vertically sliced red onion
• 1 (15 1/2-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
• 1/4 cup canola mayonnaise
• 1 tablespoon minced fresh chives

1. Combine oil, rind, 2 tablespoons lemon juice, thyme, 1/2 teaspoon pepper, and salt in a large bowl, stirring with a whisk.
2. Bring 8 cups water to a boil in a large saucepan. Add wax beans; cook 2 minutes. Add fava beans to wax beans in pan; cook an additional 2 minutes or until beans are tender. Drain and rinse with cold water. Drain. Add bean mixture, cherry tomatoes, onion, and chickpeas to dressing; toss well.
3. Combine remaining 1 1/2 tablespoons lemon juice, remaining 1/4 teaspoon pepper, mayonnaise, and chives in a small bowl, stirring with a whisk. Let stand 10 minutes. Drizzle mayonnaise mixture over bean mixture.
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extravirgin olive oil, lemon rind, lemon juice, thyme, freshly ground black pepper, kosher salt, water, beans, fava beans, quartered cherry tomatoes, red onion, unsalted chickpeas, canola mayonnaise, fresh chives

Taken from www.myrecipes.com/recipe/summer-bean-salad (may not work)