Layered Three-Bean SaladFind substitution suggestions and other tips below the recipe.
Storage: Refrigerate the green bean mixture and white bean puree separately for up to 3 days. Refrigerate any remaining dressing for up to 1 week. Servings: 4 to 8 (makes 6 cups) Active time: 45 mins Total time: 1 hour Ingredients
- 12 ounces green beans, trimmed
- 1/4 cup apple cider vinegar
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine salt, divided
- 1/4 teaspoon freshly ground black pepper
- One (15.5-ounce) can red kidney beans, drained and rinsed
- 2 celery stalks, thinly sliced on the diagonal (scant 1 cup)
- 1/2 cup thinly sliced red onion (half-moons)
- One (15.5-ounce) can cannellini beans, drained and rinsed
- 1 1/4 teaspoons finely grated lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice (from the same lemon)
- 1 garlic clove, minced or finely grated
- 1/3 cup thinly sliced fresh basil leaves
Steps 1. Bring a large pot of water to a boil over high heat, and prepare a large bowl of ice water. Add the green beans to the boiling water and cook until slightly tender but still crisp and bright green, about 2 minutes. Drain, then transfer the green beans to the ice water and cool completely, about 30 seconds. Transfer to a cutting board, pat dry and cut into 1-inch pieces. 2. In a large bowl, whisk together the vinegar, 3 tablespoons of the oil, the honey, mustard, 1/4 teaspoon of the salt and the pepper. Add the green beans, kidney beans, celery and onion, and toss to combine. Allow to marinate in the dressing for at least 20 minutes at room temperature, or refrigerate in an airtight container until needed. 3. In a food processor, combine the cannellini beans, the remaining 3 tablespoons of oil, the lemon zest and juice, the garlic and the remaining 1/4 teaspoon of salt, and process until smooth and creamy. If not serving right away, cover and refrigerate until needed. 4. To assemble the salad, spread the white bean puree on a large serving platter. Use a slotted spoon to distribute the green bean mixture on top of the bean puree, and drizzle with as much of the dressing from the bottom of the bowl as you like. Serve any remaining dressing on the side or refrigerate for up to 1 week. Sprinkle the basil on top of the salad and serve. From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Becky Krystal. Nutrition information per serving (about 2/3 cup green bean mixture with dressing and 2 2/3 tablespoons white bean puree), based on 8: Calories: 199; Total Fat: 11 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 276 mg; Carbohydrates: 22 g; Dietary Fiber: 6 g; Sugar: 6 g; Protein: 6 g. Substitution suggestions + other tips and ideas:
- Green beans >> haricots verts.
- To make this vegan >> use agave or maple syrup instead of honey.
- Dijon mustard >> other mustard.
- Cannellini beans >> other white beans, or chickpeas.
Did you miss a recipe? Find more than 10,000 Post recipes online. Have a question or suggestion? Email me at becky.krystal@washpost.com or message @eatvoraciously on Instagram. Becky Krystal is the recipes editor for Washington Post Food. |
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