We’ve updated the tired three-bean staple with a wonderful variety of textures, colors, and shapes. It’s a gorgeous salad that you’ll be proud to serve at your next backyard barbecue. Charring the snap peas and edamame adds robust flavor notes that complement the zip of the dressing and the mild taste of the green beans.
5 tablespoons extra-virgin olive oil
5 tablespoons white wine vinegar
1 tablespoon granulated sugar
5/8 teaspoon kosher salt
3/4 teaspoon black pepper
8 cups water
4 ounces haricots verts (French green beans), trimmed and halved diagonally
4 ounces yellow wax beans, trimmed and halved diagonally
2 teaspoons canola oil
1 cup shelled fresh edamame or fresh chickpeas (garbanzo beans) (about 5 1/2 oz.)
4 ounces sugar snap peas
1 (15-oz.) can unsalted cannellini beans, rinsed and drained
1 cup diagonally sliced celery
1 cup vertically sliced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
Added sugars 2g
Calcium 9% DV
Potassium 11% DV
How to Make It
Whisk together olive oil, vinegar, sugar, salt, and pepper in a medium bowl. Set aside.
Bring 8 cups water to a boil in a large saucepan over high. Add haricots verts and wax beans; cook until crisp-tender, about 5 minutes. Drain and transfer beans to a bowl of ice water. Let stand until chilled, about 10 minutes. Drain and set aside.
Heat canola oil in a large skillet over medium-high. Add edamame and sugar snap peas; cook, stirring occasionally, until lightly charred, about 3 minutes. Cover and cook until peas are tender, about 1 minute.
Add edamame mixture, cannellini beans, celery, onion, and parsley to olive oil mixture; toss to coat. Add chilled green beans and wax beans; toss to coat before serving.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.