Ingredients
Salt and pepper
6 ounces small pasta shells
3/4 pound green beans, trimmed and cut into thirds
2 tablespoons Dijon mustard
1/3 cup red-wine vinegar
2 tablespoons honey
1/2 cup extra-virgin olive oil
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
4 scallions (white parts only), thinly sliced
5 stalks celery, thinly sliced
Preparation
In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes more. Drain and rinse with cold water.
In a medium bowl, combine mustard, vinegar, honey, and oil. Add pasta mixture, pinto beans, chickpeas, scallions, and celery; toss gently. Season with salt and pepper.
