Composed Bean Salad with Basil Vinaigrette

Composed Bean Salad with Basil Vinaigrette

Channel your inner food stylist while arranging the beans and vegetables for this show-stopping composed salad recipe. Serve as a potluck or for a beautiful salad at an elegant dinner. You can also place the salad on a long rectangular platter for beautiful presentation. Prepare the beans (Step 1) and dressing (Step 2) in separate containers for up to 1 day.

Active Time: 30 mins Total Time: 30 mins Servings: 8

Ingredients

• 2 cups green beans (about 8 ounces), trimmed
• 1 15-ounce can chickpeas (see Tip), rinsed
• 1 15-ounce can red kidney beans, rinsed
• 1 15-ounce can cannellini or navy beans, rinsed
• 1/2 cup halved cherry tomatoes
• 2 tablespoons chopped shallot
• 1 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons honey (or agave)
• 1 tablespoon salt

Preparation

• Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 minutes. Spread out to drain and cool.

• Meanwhile, combine 1/2 cup basil, shallot, oil, vinegar, honey (or agave), mustard, salt and pepper in a blender. Puree until smooth.

• Arrange the green beans and remaining ingredients on a platter. Serve with the dressing.

Make Ahead Tip

Cover and refrigerate (Step 1) and dressing (Step 2) in separate containers for up to 1 day.