Channel your inner food stylist while arranging the beans and vegetables for this show-stopping composed bean salad recipe. Serve at a potluck or for a beautiful salad at brunch alongside grilled chicken, scallops or fish.

Katie Webster
Source: EatingWell Magazine, May/June 2015

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Recipe Summary

total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 minutes. Spread them out to cool.

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  • Meanwhile, combine 1/2 cup basil, shallot, oil, vinegar, honey (or agave), mustard, salt and pepper in a blender. Puree until smooth.

  • Arrange the green beans and remaining ingredients on a platter. Serve with the dressing. Garnish with the chopped basil, if desired.

Tips

Make Ahead Tip: Cover and refrigerate green beans (Step 1) and dressing (Step 2) in separate containers for up to 1 day.

Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you're in a hurry, put the beans in a pot and cover with 2 inches of water; bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer; cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean; start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt; adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups

Nutrition Facts

246 calories; protein 10.3g 21% DV; carbohydrates 36.5g 12% DV; dietary fiber 11.5g 46% DV; sugars 4.1g; fat 7.9g 12% DV; saturated fat 1.1g 6% DV; cholesterol 0mg; vitamin a iu 515.2IU 10% DV; vitamin c 10mg 17% DV; folate 90.2mcg 23% DV; calcium 61.5mg 6% DV; iron 2.3mg 13% DV; magnesium 35.3mg 13% DV; potassium 426.3mg 12% DV; sodium 423mg 17% DV; thiamin 0.1mg 14% DV; added sugar 1g.
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Reviews (4)

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5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/07/2015
Great salad great dressing I made a nice display of this salad as well as a bowl with the leftovers because I used mostly canned beans. My husband who usually is mute on my vegetarian meals raved about the salad. Pros: quick yummy Read More
Rating: 5 stars
06/27/2016
Fresh summer meatless Monday Used frozen cooked lima beans instead of kidney beans served with cornbread! Pros: Easy make ahead better to cool in frig before serving Read More
Rating: 5 stars
07/04/2017
I did not think that I would love this as much as I do... My meat-loving man cannot wait for me to make this again. Really tasty! Read More
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Rating: 4 stars
05/07/2015
Main Dish Bean Salad fresh food from cans - unexpectedly good. I'd chill it next time and add more tomatoes. Pros: tasty easy pretty Cons: none Read More
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