makes 8-10 servings
For the vinaigrette:
1/2 cup fresh basil
1/4 cup chopped scallions (about 3 medium scallions, ends removed)
1/4 cup chopped garlic scapes
1/2 cup extra-virgin olive oil
1/3 cup red-wine vinegar
2 teaspoons agave syrup
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon ground pepper
For the three-bean salad:
2 cups green beans (about 8 ounces), trimmed
1 15-ounce can dark red kidney beans, rinsed
1 15-ounce can cannellini beans, rinsed
herbes de Provence, for garnish
1. Add the green beans to a steamer basket and steam for 4 minutes, until just tender. Remove from the steamer and let cool.
2. While the green beans are cooling, make the vinaigrette. Add the basil, chopped scallions, chopped garlic scapes, olive oil, red-wine vinegar, agave syrup, Dijon mustard, salt, and pepper to a blender. Puree until smooth. Season to taste with additional salt and pepper if necessary. Pour into a small serving container.
3. Place the cooled green beans onto a serving platter. Arrange the kidney beans and cannellini beans around the green beans. Sprinkle the kidney beans and cannellini beans with herbes de Provence. Serve with the dressing.