Three Bean Salad

(Yields 8-10 servings)

4 cups dry beans, soaked
6 TBSP olive oil
1 TBSP minced garlic
3-4 TBSP lime juice
6-8 TBSP white wine vinegar
honey
cilantro
1 1/2 tsp. salt
lots black pepper
1/4 lb. fresh green beans
2 medium stalks celery, finely minced
1/3 cup very finely minced red onion
up to 1 cup (packed) finely minced cilantro
1 small red pepper, minced
Optional: small amount of minced cucumber, tomatoes, sieved hardboiled eggs

1) cook presoaked beans according to package instructions. the goal is perfectly tender, distinct little morsels
2) combine oil, garlic, lime juice, vinegar, honey, cilantro, salt, pepper in blender for vinagrette (adjust taste to personal preference)
3) trim the tips of green beans, and steam until tender (5-8 minutes, or to your preference). refrsh under cold running water and drain well.
4) drain the cooked beans and add them, still hot, to the bowl with dressing. add remaining ingredients and mix well. let marinate for at least 2-3 hours (even longer is better).
5) serve cold or at room temperature, garnish with cherry tomatoes and, if desired, sieved hardboiled eggs.