Summer Bean Salad

• 1 1/4 cups fresh shelled peas (such as black-eyed, lima, or scarlett runner; about 3 pounds unshelled)
• 3/4 pound green beans, trimmed and cut in half crosswise
• 3/4 pound wax beans, trimmed and cut in half crosswise
• 1/4 cup minced shallots
• 3 tablespoons chopped fresh chives
• 1 1/2 tablespoons chopped fresh or 1 teaspoon dried savory
• 3 tablespoons white wine vinegar
• 2 tablespoons extravirgin olive oil
• 2 teaspoons chopped fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced

1. Cook peas in boiling water 15 minutes. Add beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water. Drain; place bean mixture in a large bowl.
2. Combine shallots and remaining ingredients. Pour over bean mixture; toss well. Serve at room temperature or chilled.

peas, green beans, wax beans, shallots, fresh chives, white wine vinegar, extravirgin olive oil, thyme, salt, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/summer-bean-salad-0 (may not work)