Texas Monthly: Multimedia

Five Bean and Red Onion Salad (July 2001)

From Will Packwood, Emilia’s

1/3 cup red-wine vinegar
2 tablespoons Dijon mustard
3 tablespoons chopped flat-leaf parsley
1 tablespoon fresh thyme, leaves only
1 shallot, minced
1 cup extra-virgin olive oil
salt and pepper to taste
1 cup baby yellow wax beans, blanched for 3 minutes and plunged into cold or ice water
1 cup haricots verts, blanched for 2 minutes and plunged into cold or ice water (green beans may be substituted; blanch separately from the yellow wax beans)
1 cup garbanzos (chickpeas), cooked and rinsed
1 cup red kidney beans, cooked and rinsed
1 cup cannellini beans (white kidney beans), cooked and rinsed
1 medium red onion, thinly sliced
1 red bell pepper, julienne cut
3 whole scallions, julienne cut 2 inches long

To make the marinade, combine the vinegar, mustard, parsley, thyme, and shallot in a large mixing bowl. Let sit for 10 minutes, then gradually add the oil, whisking continuously. Season with salt and pepper

Put the beans, onion, red bell pepper, and scallions in a large mixing bowl and stir in the marinade. Adjust seasoning. Cover and refrigerate for at least 1 hour. Drain excess dressing before serving.