Easy Bean Salad
Cook time
Total time
Ingredients
- 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
Instructions
- 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.
- In the bottom of a large mixing bowl, whisk together the mustard, lemon juice, sugar, olive oil, and salt & pepper.
- Add the garbanzo and kidney beans (or edamame, if using), fresh herbs, green onions, and halved tomatoes to the bowl.
- 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.
Notes
Bean salad gets better after a day or two in the fridge, when the veggies soak up all the dressing!
4 Comments
katie
September 15, 2010 at 2:06 pmI have made this twice! So delish!!
Amelia Doherty
September 20, 2010 at 11:46 amThis 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 amI 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 pmSo glad! You reminded me how much I love this salad. I’m going to make it again this week!