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Published on May 25, 2012
It's finally warm here in New York. I feel like celebrating! What better way to pay homage to summer than by packing a picnic? Today I'm making a classic three-bean pasta salad to take along with me. Sure, I could likely buy one pre-prepared, but I prefer to make it myself so I can control the flavor balance. (I often find premade bean salads just a tad too sweet.)
Sarah's Tip of the Day: Planning your own picnic? Bring along my bean salad. It's as easy as it is delicious!
Recipe Ingredients: Salt and pepper 6 ounces small pasta shells 3/4 pound green beans, trimmed and cut into thirds 2 tablespoons Dijon mustard 1/3 cup red-wine vinegar 2 tablespoons honey 1/2 cup extra-virgin olive oil 1 can (15.5 ounces) pinto beans, rinsed and drained 1 can (15.5 ounces) chickpeas, rinsed and drained 4 scallions (white parts only), thinly sliced 5 stalks celery, thinly sliced
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.