White bean salad - Telegraph 60ml extra-virgin olive oil ½ tsp grated lemon zest ½ tsp honey 1 tbsp chopped shallot 1 large handful sugar snap peas ½ bunch fresh chives, chopped 5 mild radishes, thinly sliced 3 tbsp chopped fresh basil If using dried beans, first rinse them, picking out any stones, and then place them in a bowl. Cover with cold water and soak for eight hours or overnight, then drain the beans and place in a pan. Add the garlic clove and bay leaf and enough water to cover the beans by at least 2.5cm. Bring to a boil, reduce the heat, cover and simmer, stirring occasionally, until the beans are tender, about one hour. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey and shallot to make a vinaigrette. When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove. Add one third of the vinaigrette to the warm beans, toss, then leave to stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them before tossing with the vinaigrette. In a small pan of boiling water, cook the sugar snap peas for one minute. Using a slotted spoon, place them in a bowl of iced water. Drain, pat dry and thinly slice. In a large salad bowl, place the cooled beans, sugar snap peas, chives, radishes and basil. Pour the remaining dressing over and toss lightly.