Classic Bean Salad

Steps

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1. 1
   Trim the ends of fresh beans and cut them diagonally into diamond-shaped pieces. Bring a salted pot of water to a rolling boil, add a pinch of baking soda to help the beans cook faster and retain their color. Once tender, immediately plunge them into ice water to cool and stop cooking.
   ▶ ≈0:21
2. 2
   Dice the onion into small, fine pieces. To mellow the sharp raw onion flavor, blanch the diced onion briefly in boiling water, then cool it immediately with cold water. This makes the onion taste much milder.
   ▶ ≈0:57
3. 3
   Chop fresh parsley and set aside.
   ▶ ≈2:05
4. 4
   In a large bowl, combine the cooled fresh beans, blanched onion, canned white beans, kidney beans, and chopped parsley.
   ▶ ≈2:14
5. 5
   Make the dressing: combine yogurt with lemon zest and juice, olive oil, whole grain mustard, salt, pepper, and a pinch of sugar. Season the dressing generously—it should taste stronger than the final salad, since the ingredients will dilute it when mixed together.
   ▶ ≈2:30
6. 6
   Pour the dressing over the bean mixture and toss everything together. Taste and adjust seasonings as needed. Let sit for a few minutes to allow the flavors to meld.
   ▶ ≈4:28