Seven Bean Salad

20 ingredients
2 steps

Ingredients

  • Lemon Dijon Dressing
  • 6 tablespoons olive oil
  • 3 tablespoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • Seven Bean Salad
  • 2 cups fresh green beans, ends snipped
  • 11/2 cups frozen edamame, thawed
  • 2 cups snow peas
  • 1 cup fresh green peas
  • 11/2 cups canned chickpeas, rinsed and drained
  • 11/2 cups baby lima beans, rinsed and drained
  • 11/2 cups white (cannellini) beans, rinsed and drained
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons fresh thyme
  • 1 teaspoon lemon zest
  • 1/4 teaspoon kosher salt, or more to taste

Directions

  1. 1
    For the Lemon Dijon dressing, in a food processor or blender, combine olive oil, champagne vinegar, Dijon mustard, garlic, mustard seeds, lemon zest, salt and pepper. Pulse 2-3 times, until well combines. Set aside.
  2. 2
    For the salad, bring a medium pot of water to a boil over high heat. Add green beans and edamame. Turn heat to low and cook 1 minute. Add snow peas and fresh green peas and continue cooking 1 minute more. Drain and immediately plunge into a bowl of ice water to stop cooking. Once cold, drain again and dry out completely. Place in a large bowl along with chickpeas, lima beans, white beans, parsley, thyme, lemon zest and salt. Pour dressing over salad, toss well and refrigerate covered until ready to serve.

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