We combined two potluck classics—pasta salad and three-bean salad—to make one tasty new side dish. Blanched celery is the unexpected star in this side dish; it has a tender-crisp texture and bright green color. Swap out the canned beans for your favorite cooked field peas.

Robby Melvin
This Story Originally Appeared On southernliving.com

Gallery

Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions for salted water. Drain and rinse with cold water; drain.

    Advertisement
  • Cook green beans and celery in boiling salted water to cover until tender-crisp, about 2 minutes. Drain and plunge into ice water to stop the cooking process; drain. Combine pasta, green beans, celery, pinto beans, and kidney beans in a large bowl.

  • Combine shallot and vinegar in a medium bowl; let stand about 5 minutes. Add lemon zest, lemon juice, mustard, and honey, stirring with a whisk. Gradually whisk in oil until well combined; pour over bean mixture. Sprinkle with salt and pepper; toss gently. Sprinkle with chives, and serve immediately.