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Charlie Palmer's Three Bean Salad

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Diamond Nuts
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salad vegetarian labor day lunch

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Ingredients

½ cup basil leaves, fresh, tightly packed

½ cup parsley sprigs, flat leaf, tightly packed

2 tsp sage, fresh, chopped

½ cup California walnut pieces, toasted

½ cup parmesan cheese, freshly grated

1 clove garlic, minced

2 tsp orange juice, fresh

½ cup olive oil, extra virgin

1 ½ cups flageolets, or navy beans, cooked and drained (or canned, rinsed and drained)

1 ½ cups black beans, cooked and drained (or canned, rinsed and drained)

1 ½ cups haricot verts, or green beans, blanched and drained

24 romaine lettuce leaves, small, whole

24 California walnut halves, toasted

Small sprigs basil, parsley or sage (optional, as needed)

black pepper, freshly ground as needed

coarse salt as needed

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