17/08/2015
Want to serve a light salad tonight? Try out this recipe.
Ingredients
olive oil
1 teaspoon grated lemon rind
3 1/2 tablespoons fresh lemon juice,
1 tablespoon chopped fresh thyme
3/4 teaspoon black pepper,
salt
8 cups water
1 cup fresh yellow beans, cut into pieces
2 cups shelled and peas
2 cups quartered cherry tomatoes
1 cup very thinly vertically sliced red onion
1 can unsalted chickpeas rinsed and drained
1/4 cup All Gold mayonnaise
Preparation
1. Combine oil, rind, 2 tablespoons lemon juice, thyme, 1/2 teaspoon pepper, and salt in a large bowl, stirring with a whisk.
2. Bring 8 cups water to a boil in a large saucepan. Add peas to yellow beans in pan; cook an additional 2 minutes or until beans are tender. Drain and rinse with cold water. Drain. Add bean mixture, cherry tomatoes, onion, and chickpeas to dressing; toss well.
3. Combine remaining 1 1/2 tablespoons lemon juice, remaining 1/4 teaspoon pepper, mayonnaise, and chives in a small bowl, stirring with a whisk. Let stand 10 minutes. Drizzle All Gold mayonnaise mixture over bean mixture.
