Bean Salad with Sweet & Spicy Vinaigrette
1 cup wax beans, trimmed
1 cup green beans, trimmed
16 oz can kidney beans, drained
16 oz can garbanzo beans, drained
4 scallions or ramps, thinly sliced
1 rib celery, small dice
2/4 cup Seasons Sweet & Spicy Vinaigrette
½ tsp Himalayan Pink Premium Salt
½ tsp Pepe e Aglio
1 Tbs chopped Italian flat leaf parsley
*optional- pulp from ½ a passion fruit
Bring a medium-sized pot of water to a boil. While waiting for water to boil, fill a large stainless steel bowl with ice water. Once water is boiling, add wax and green beans and blanch for two minutes. Immediately drain beans and add to the bowl of ice water to stop cooking. Once cool, drain thoroughly.
In a large stainless bowl combine kidney beans, garbanzo beans, scallions or ramps, celery, and drained beans. Add Sweet and Spicy vinaigrette, Himalayan Pink Premium Salt, Pepe e Aglio, chopped parsley, and (optionally) passion fruit pulp. Stir to combine.