Jennifer Causey
Active Time
15 Mins
Total Time
20 Mins
Yield
Serves 6 (serving size: 1 cup)

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.

How to Make It

Step 1

Whisk together olive oil, vinegar, sugar, salt, and pepper in a medium bowl. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

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