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Bean Salad with Charred Lemons

  • 15 m
  • 30 m
Nora Singley
“Creamy avocado, salty feta cheese and sweet-bitter caramelized lemon slices make this vegetarian bean salad recipe a standout. Using different colors, sizes and shapes of beans makes this salad extra special. But any bean that interests you, even canned, will work.”


    • 1 lemon, halved and very thinly sliced
    • 7 tablespoons extra-virgin olive oil, divided
    • 3 tablespoons lemon juice
    • 2 teaspoons sugar
    • ¾ teaspoon kosher salt
    • ¼ teaspoon ground pepper
    • 3 cups mixed cooked beans
    • ¾ cup crumbled feta cheese
    • 1 ripe avocado, thinly sliced
    • 8 cups Bibb or butter lettuce, torn if large


  • 1 Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • 2 Place lemon slices on the baking sheet. Drizzle with 1 tablespoon oil. Roast until golden brown and crisp in spots, about 20 minutes.
  • 3 Meanwhile, whisk the remaining oil, lemon juice, sugar, salt and pepper in a large bowl. Add beans, feta and avocado. Toss to combine.
  • 4 Just before serving, add lettuce and toss to coat. Top with the lemons and serve immediately.
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