Composed Bean Salad with Basil Vinaigrette
ACTIVE: 30 minutes TOTAL: 30 minutes
Channel your inner food stylist while arranging the beans and vegetables for this showstopping composed bean salad recipe.
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
1. Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender,
about 4 minutes. Spread them out to cool.
2. Meanwhile, combine ½ cup basil, shallot, oil, vinegar, honey (or agave), mustard, salt
and pepper in a blender. Puree until smooth.
3. Arrange the green beans and remaining ingredients on a platter. Serve with the dressing.
Garnish with the chopped basil, if desired.
SERVES 8, ABOUT 1 CUP EACH
Calories 246, Fat 8g (sat 1g), Cholesterol 0mg, Carbs 37g, Fiber 11g, Total sugars 4g,
Protein 10g, Sodium 423mg, Potassium 426mg, Folate 90mcg, Calcium 61mg.
Make Ahead Tip: Cover and refrigerate green beans (Step 1) and dressing (Step 2) in
separate containers for up to 1 day.