This is a tart twist on the three bean salad that includes farm fresh summer corn, sweet peas and lemon thyme.
Julienne two cups of sweet peas lengthwise. Remove kernels from one fresh ear of corn. Mix with 15 ounces of chickpeas and 15 ounces of black soybeans (either drained and rinsed from a can or freshly soaked overnight).
Put the juice of one lemon (roughly 1/2 cup) and an equal amount of olive oil in a jar with a tablespoon (or less) of dijon mustard and a tablespoon of fresh lemon thyme leaves. Shake to emulsify. Add sea salt and fresh cracked pepper to taste.
Toss together vegetables and vinaigrette and chill for about an hour before enjoying. You can also throw the last few servings of this into a summer salad or gazpacho.