Sort ingredients
willa
QR Code
Listen
Pdf
If using dried beans, prepare them by rinsing and picking out any stones. Place in a bowl and cover with cold water to soak for 8 hours or overnight. Drain the beans and place them in a pot with garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
Meanwhile, whisk together olive oil, lemon zest, lemon juice, honey, and shallot in a small bowl.
When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove. Add ⅓ of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them, then toss with the vinaigrette.
In a small pot of boiling water, cook snow peas or sugar snap peas for 1 minute. Using a slotted spoon, place them in a bowl of ice water. Drain, pat dry, and slice thin.
In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately.