This refreshing white bean salad is flavorful, light side dish or snack,
We put a new twist on the traditional white bean salad by replacing onion with its mellower cousin, shallots, adding fresh herbs and using large, creamy butter beans, smaller navy beans, and raw green beans for the bean trio.
If you can, select thin green beans — they’re the most tender. As green bean pods get larger, they become more fibrous and a can be a little tough.
The raw green beans add a bit of crunchiness, but if that’s not your thing, cut the beans and place them in a steamer basket over a pot of boiling water for one to three minutes.
When they’re tender-crisp, remove them from heat, and plunge them into a bowl of ice water to stop the cooking process. This helps them hold onto their bright color but also allows them to soften up a bit.
You can serve it right away if you’re in a hurry, but it will taste even better if you let the flavors meld in the refrigerator for an hour or two before serving.
Watch the video below to see how it’s made!
Summer White Bean Salad With Lemon and Dill
This summer white bean salad is a budget-friendly dish that can be put together in minutes.
- 1 medium shallot, finely chopped
- 1 Tbsp. finely grated lemon peel (lemon zest)
- ⅓ cup fresh lemon juice
- 8 oz. green beans, ends trimmed, cut into ½ inch pieces (about 2 cups)
- 1 (15-oz.) can navy beans (or black-eyed peas), rinsed, drained
- 1 (15-oz.) can butter beans (or lima beans), rinsed, drained
- ½ cup fresh dill (or basil, or parsley), chopped
- 2 Tbsp. extra virgin olive oil
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Combine shallot, lemon peel, and lemon juice in a large bowl; mix well. Let sit for five minutes.
Add green beans, navy beans, butter beans, dill, and oil. Season with salt and pepper if desired; toss gently to blend.
Chill, covered, in refrigerator for 1 to 2 hours before serving.
Body Beast Portions
Portion Fix Containers
2B Mindset Plate It!
A great FFC and veggie as part of lunch. For vegans enjoy as part of a great dinner.
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