Green Beans and Summer Squash Salad

In a large saucepan cook the green beans in boiling water 7 minutes or until crisp-tender; drain. Immediately transfer to a bowl of ice water to cool; drain again. Meanwhile, for dressing, in a small bowl whisk together the vinegar, the shallot, the Dijon mustard, and the garlic. In an extra-large bowl combine the rainbow chard, the red kidney beans, the yellow squash, and the green beans. Drizzle with the dressing; toss to coat. Season with salt and pepper. Top with the walnuts. Prep-time: 35 MINUTES / Ready In: 35 MINUTES Makes 4 sandwiches Serving size: ½ demi baguette 6 oz. fingerling potatoes, halved lengthwise 4 oz. haricots verts (thin young green beans), trimmed, or thin asparagus spears 3 tablespoons red wine vinegar 3 tablespoons chopped pitted Niçoise olives 1 tablespoon coconut aminos or reduced-sodium tamari 1 tablespoon capers, drained 2 cloves garlic, minced ¼ teaspoon freshly ground black pepper 1 15-oz. can no-salt-added chickpeas, drained (not rinsed) and lightly mashed ½ of a 12-oz. package frozen artichoke hearts, thawed and coarsely chopped 2 8-oz. demi loaves whole wheat baguette-style French bread 4 thin slices red onion 1 roma tomato, thinly sliced 2 tablespoons fresh tarragon or ¼ cup fresh basil leaves Place potatoes in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until tender. Add haricots verts; steam 3 minutes more. In a large bowl whisk together the next six ingredients (through pepper). Add chickpeas and artichoke hearts; toss to combine. Cut demi loaves in half lengthwise. Scoop out some of the interior of the loaves to create open pockets. Arrange potatoes and haricots verts in bottom of baguettes. Spread chickpea mixture over top. Top with onion, tomato, and tarragon. Add top of baguette, pressing gently. Cut sandwiches in half. Heat a panini maker to medium-high. Add sandwiches, in batches if needed; cook 3 to 4 minutes or until sandwiches are toasted and heated through. Serve immediately. Prep-time: 20 MINUTES / Ready In: 25 MINUTES Serves 4 to 6