5 mild radishes such as lady slipper radishes, thinly sliced
1 tablespoon shallots chopped
1 cup sugar snap peas
1 cup beans dried white such as cannellini or great northern, or 1 15-ounce can
Equipment
bowl
whisk
pot
slotted spoon
Directions
If you're using dried beans, first rinse them, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot.
Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot.
Whisk to combine.
When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove.
Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them, then toss with the vinaigrette.
In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute. Using a slotted spoon, place them in a bowl of ice water.
Drain, pat dry, and slice thin.
In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil.
Pour the remaining dressing over and toss lightly.
Let's Move!, a nationwide initiative to address our epidemic of childhood obesity by bringing healthier food into schools and communities, and encouraging kids to be more active. American Grown is her first book.