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3
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Green Bean and Basil Salad
A delicious three bean salad that's great for picnics and barbecues. Consider adding fresh zucchini or chickpeas for more variation.
Prep Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Keyword:
Bean Salad, garden salad, no lettuce salad
Servings:
4
Calories:
256
kcal
Author:
Getty Stewart
Ingredients
Salad
1/2
lb
green beans
1/2
lb
yellow beans
1
cup
red kidney beans (chickpeas, navy beans, etc.)
1
tbsp
finely diced onion
2
tbsp
freshly cut basil
Dressing
1/3
cup
canola oil
3
tbsp
fresh squeezed lemon juice
1/2
tbsp
dijon mustard
1/4
tsp
cayenne pepper
1/2
tsp
salt
1/4
tsp
black pepper
Instructions
Cut or snap off blossom end of beans (green & yellow).
Wash beans.
Cut beans into 1 inch pieces.
Blanch beans in boiling water for 3 minutes or until done to desired tenderness.
Cool beans in ice water to prevent continued cooking.
Drain well.
Toss beans with kidney beans, onions and basil.
In a separate small jar, mix oil, lemon juice, mustard, cayenne pepper, salt and black pepper. Shake vigourously.
Pour on top of bean mix.
Serve immediately or store in fridge for up to 24 hours to let flavours blend.
Nutrition
Calories:
256
kcal
|
Carbohydrates:
16
g
|
Protein:
5
g
|
Fat:
20
g
|
Sodium:
443
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Iron:
2
mg