Multi-bean salad filled with green beans, red bell peppers, cucumber, green onions, parsley and a can of bean medley tossed in a zesty dressing.
Trim green beans and slice into 1” pieces. Place sliced green beans in a medium saucepan and add just enough cold water to cover. Cover with a lid and bring to a boil over medium-high heat. Once boiling cook beans for 1 ½ to 2 minutes just until crisp and tender. Do not overcook.
Meanwhile, prepare an ice water bath by filling a medium bowl half way full with cold water and lots of ice cubes. Drain the beans and immediately transfer to the ice-water bath until completely cooled. Drain again and pat dry slightly with paper towel or a kitchen towel.
In a large bowl add green beans, bean medley, red pepper, cucumber, green onions and chopped parsley. Stir lightly to combine.
Meanwhile, in a small bowl whisk together the dressing ingredients, red wine vinegar, lemon zest, lemon juice, oil, honey, Dijon mustard, salt and pepper.
Set the dressing aside if making the salad ahead. About 2 – 3 hours before serving, pour the dressing over the salad, stir well to combine, cover and refrigerate.
Note: reserving the dressing separately and tossing the salad together just a couple of hours before serving ensures the green beans stay bright green. The acidity in the vinegar and lemon juice alters the colour of the green beans over a long period of time.