Three-bean pasta salad

Delight in a harmonious blend of flavors with our refreshing three-bean pasta salad. A medley of textures awaits in every bite.

Ingredients:

• 230g uncooked small shell pasta
• 230g fresh green beans, trimmed and cut into 1-in. pieces (about 2 cups)
• ½ cup thinly sliced celery (about 1 stalk)
• 1 pinto beans, drained and rinsed
• 1 red kidney beans, drained and rinsed
• 1 small shallot, minced
• 3 tablespoons rice wine vinegar
• 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¾ cup olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup thinly sliced chives

Instructions:

1. Prepare pasta as per the instructions on the package in salted water. Once cooked, strain and wash with cold water before straining again.
2. Boil green beans and celery in salted water until they are tender but still slightly crunchy, for approximately 2 minutes. Strain and transfer them into ice water to halt the cooking process before straining again. Mix the pasta, green beans, celery, pinto beans, and kidney beans in a large bowl.
3. In a medium bowl, mix shallot and vinegar together and let it sit for around 5 minutes. Then, add lemon zest, lemon juice, mustard, and honey, stirring well with a whisk. Slowly incorporate oil until thoroughly blended; pour over the bean mixture. Season with salt and pepper, gently mix together. Sprinkle with chives and serve immediately.

Summary:

• Calories: 2432 kcal
• Fat: 166 g
• Protein: 37 g
• Carbs: 204 g
• Potassium: 1369 mg
• Magnesium: 208 mg