On Wednesday, I used our bounty of green beans to make, again, the salad that I made last week (posted a link for it) from Edible Michiana. We really like it. As I did last time, I replaced the chickpeas my husband cannot eat with black-eyed peas, and I used 1 tsp. Penzey’s Sandwich Sprinkle in place of 1 Tbs. fresh oregano. I added a sliced scallion this time in place of shallot. We had it with leftover Tarragon Chicken with Rice and Mushrooms.