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Article updated: 7/26/2011 10:13 AM

Mixed Bean Salad

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8 ounces green beans cut in 4 pieces

2 ounces red wine vinegar

3 ounces olive oil

1 tablespoon lemon juice

1 teaspoon lemon peel grated

2 garlic cloves minced

1 tablespoon white wine

dried red chile, chopped fine

4 ounces canned red kidney beans, rinsed and drained

4 ounces fresh chickpeas

4 ounces fresh or frozen lima beans

6 green onions, chiffonade

Salt and pepper to taste

Bring a large pot of salted water to a boil. Blanch green beans for about 5 minutes. Transfer to a bowl of ice water to cool.

In another bowl, whisk the red wine vinegar, oil, lemon juice, lemon peel, garlic, white wine and chile until well combined.

Drain green beans and transfer to a large bowl; add kidney beans, chickpeas and lima beans. Pour dressing over all and toss to coat. Add the scallions and season with salt and pepper to taste.

Serves six.

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