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.
Nutrition per serving may change if servings are adjusted.
2 cups green beans (about 8 ounces), trimmed
½ cup fresh basil, plus 2 tablespoons chopped for garnish
1 small shallot, quartered
¼ cup extra-virgin olive oil
3 tablespoons red-wine vinegar
2 teaspoons honey or agave syrup
2 teaspoons Dijon mustard
¼ teaspoon salt
½ teaspoon ground pepper
1 15-ounce can chickpeas (see Tip), rinsed
1 15-ounce can dark red kidney beans, rinsed
1 15-ounce can black beans, rinsed
1 15-ounce can cannellini or navy beans, rinsed
1 cup halved cherry tomatoes
½ cup very thinly sliced radishes
Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 minutes. Spread them out to cool.
Meanwhile, combine ½ 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.
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
246 calories;8 g fat(1 g sat); 11 g fiber; 37 g carbohydrates; 10 g protein; 90 mcg folate; 0 mg cholesterol; 4 g sugars; 1 g added sugars; 515 IU vitamin A; 10 mg vitamin C; 61 mg calcium; 2 mg iron; 423 mg sodium; 426 mg potassium
Folate (22% daily value)
Carbohydrate Servings: 2½
Exchanges: 1½ starch, ½ vegetable, 1½ lean meat, 1½ fat
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
May 07, 2015
By: EatingWell User
Main Dish Bean Salad
fresh food from cans - unexpectedly good. I'd chill it next time and add more tomatoes.
Pros: tasty, easy, pretty
May 07, 2015
By: EatingWell User
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