Three Bean Pasta Salad – Cooking Aboard with Jill

Ingredients

• 8 oz small shell pasta
• 8 oz Fresh Green Beans cut into 1-inch slices (or two 14 ounce cans of cut green beans)
• ½ cup thinly sliced celery
• 1 16 ounce can of pinto beans, drained and rinsed
• 1 16 ounce can of kidney beans, drained and rinsed
• 1 shallot or ½ red onion, minced
• 3 tbsp champagne vinegar
• 1 lemon, zested and then juiced
• 1 tsp Dijon mustard
• 1 tsp honey
• salt and pepper to taste
• ¼ cup chives, fresh and minced
• ¾ cup Olive Oil