Quick Recipes Salads Summer Vegetarian

Easy Bean Salad

bean salad

Easy Bean Salad
Cook time
Total time
  • 1 lb green and/or yellow wax beans, trimmed and cut into thirds
  • 1 can garbanzo beans
  • 1 can kidney beans OR 2 cups shelled edamame
  • 1 pint grape or small cherry tomatoes, cut in half
  • 4 green onions, chopped
  • Large handful fresh Italian parsley (the flat kind), rough chopped
  • Large handful fresh basil leaves, chopped
  • ¼ cup Dijon mustard
  • ¼ cup lemon juice
  • 3 Tbsp sugar
  • ¼ cup extra virgin olive oil
  • 1 tsp Kosher salt
  • ½ tsp pepper
  1. Steam (or boil) the green beans for 2 minutes, then place into a large bowl of ice water to stop cooking. Set aside to cool.
  2. In the bottom of a large mixing bowl, whisk together the mustard, lemon juice, sugar, olive oil, and salt & pepper.
  3. Add the garbanzo and kidney beans (or edamame, if using), fresh herbs, green onions, and halved tomatoes to the bowl.
  4. Drain the green beans and pat dry with a paper towel, then add them to the bowl and gently fold veggies into the dressing until everything is well coated. Serve at room temperature as a side dish.
Bean salad gets better after a day or two in the fridge, when the veggies soak up all the dressing!

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  • katie
    September 15, 2010 at 2:06 pm

    I have made this twice! So delish!!

  • Amelia Doherty
    September 20, 2010 at 11:46 am

    This is absolutely amazing! Not only is it tasty but it looks beautiful too. I’ve shared the link with several of my friends so far. Love it!

  • Amelia Doherty
    July 5, 2011 at 9:14 am

    I made this again over the weekend for a 4th of July BBQ and it was a huge hit. YUM!

  • Amelia
    July 5, 2011 at 2:42 pm

    So glad! You reminded me how much I love this salad. I’m going to make it again this week!

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