Composed Bean Salad with Basil Vinaigrette

2 c. green beans (about 8 oz.), trimmed
1/2 c. fresh basil, plus 2 T. chopped for garnish
1 small shallot, quartered
1/4 c. extra-virgin olive oil
3 T. red-wine vinegar
2 t. honey or agave syrup
2 t. Dijon mustard
1/4 t. salt
1/2 t. ground pepper
1 15-oz. can chickpeas, rinsed
1 15-oz. can dark red kidney beans, rinsed
1 15-oz. can black beans, rinsed
1 15-oz. can cannellini or navy beans, rinsed
1 c. halved cherry tomatoes
1/2 c. very thinly sliced radishes

Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 min. Spread them out to cool.

Meanwhile, combine 1/2 c. basil, shallot, oil, vinegar, honey or agave, mustard, salt, and pepper in a blender. Puree until smooth.

Arrange the green beans and remaining ingredients on a platter [without mixing]. Serve with the dressing. Garnish with the chopped basil, if desired.

Serves 8.

Eating Well magazine, May/June 2015, p. 69.