Summer Bean Salad

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 2 cups cherry tomatoes quartered
• 15.5 ounce chickpeas unsalted rinsed drained canned (garbanzo beans)
• 2 cups avarakkai / broad beans shelled peeled ( 3 pounds unshelled beans)
• 1 tablespoon chives fresh minced
• 1 tablespoon thyme leaves fresh chopped
• 0.4 teaspoon kosher salt 
• 3.5 tablespoons juice of lemon fresh divided
• 1 teaspoon lemon rind grated
• 0.3 cup canola mayonnaise 
• 3 tablespoons olive oil extra-virgin
• 1 cup very thinly onion red vertically sliced
• 8 cups water 
• 8 ounces turtle beans fresh yellow cut into 1 1/2-inch pieces ( 3 cups)

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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.
3. Add wax beans; cook 2 minutes.
4. Add fava beans to wax beans in pan; cook an additional 2 minutes or until beans are tender.
5. Drain and rinse with cold water.
6. Drain.
7. Add bean mixture, cherry tomatoes, onion, and chickpeas to dressing; toss well.
8. Combine remaining 1 1/2 tablespoons lemon juice, remaining 1/4 teaspoon pepper, mayonnaise, and chives in a small bowl, stirring with a whisk.
9. Let stand 10 minutes.
10. Drizzle mayonnaise mixture over bean mixture.