White Bean Salad

Preparation 1. 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. 2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine. 3. 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. 4. 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. 5. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately. Reprinted with permission from American Grown: The Story of the White House Kitchen Garden and Gardens Across America by Michelle Obama. © 2012 by the National Park Foundation. Published by Crown, a division of Random House, Inc. Michelle Obamais the First Lady of the United States and the mother of two daughters. In February of 2010 she launched 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.

Preparation 1. 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. 2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine. 3. 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. 4. 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. 5. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately. Reprinted with permission from American Grown: The Story of the White House Kitchen Garden and Gardens Across America by Michelle Obama. © 2012 by the National Park Foundation. Published by Crown, a division of Random House, Inc. Michelle Obamais the First Lady of the United States and the mother of two daughters. In February of 2010 she launched 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.