Bean Salad

This bean salad is beautiful, and beans are high in fiber and protein to help keep you full. Yum!


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, 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 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.

Nutrition Facts
Serving Size: About 1 Cup

Per Serving: 246 calories; protein 10.3g; carbohydrates 36.5g; dietary fiber 11.5g; sugars 4.1g; fat 7.9g; saturated fat 1.1g; vitamin a iu 515.2IU; vitamin c 10mg; folate 90.2mcg; calcium 61.5mg; iron 2.3mg; magnesium 35.3mg; potassium 426.3mg; sodium 423mg; thiamin 0.1mg; added sugar 1g

Printable recipe available at: 

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