Multibean Salad with Fresh Herbs

1 C green beans, trimmed
1 C cooked black beans
1 C cooked chickpeas
1 C cooked kidney beans

Vinaigrette:
1/2 small read onion, finely chopped
1/2 C EVVO
1 T red wine vinegar
1 tsp lemon juice
1 tsp chopped fresh rosemary
1 T chopped fresh basil
1 T chopped fresh parsley
1 T prepared mustard
Ground black pepper

Combine beans. Bring 4 cups water to boil, pour over beans and let sit 1 minute. Drain, rinse under cold running water and drain completely.

In separate bowl, whisk together all vinaigrette ingredients. Pour over beans, toss to coat and serve.

Traditional Hummus

1 garlic clove
2 C cooked chickpeas
3 T EVVO
2 T lemon juice
1/4 tsp sea salt
water

With food processor running, drop in garlic clove and process until minced. Turn off processor, scrape down sides and all ingredients. Restart processor and slowly add water, making hummus slightly thinner than desired, as it will thicken when refrigerated. Chill to combine flavors before serving.