Composed Bean Salad with Basil Vinaigrette
If you're looking for a nutritious and visually stunning dish, this Composed Bean Salad with Basil Vinaigrette is a must-try! Packed with fresh vegetables, protein-rich beans, and a zesty basil vinaigrette, this salad is perfect for potlucks, brunch, or as a side to grilled fish or chicken.
Why You’ll Love This Salad
High in Protein & Fiber – The combination of chickpeas, kidney beans, black beans, and cannellini beans makes this dish both hearty and filling.
Bursting with Freshness – Green beans, cherry tomatoes, radishes, and basil bring a bright and refreshing flavor.
Easy to Make & Meal Prep Friendly – This salad can be prepared ahead of time, making it perfect for busy schedules.
Ingredients You’ll Need
For the Salad:
2 cups green beans, trimmed
1 cup halved cherry tomatoes
½ cup thinly sliced radishes
1 (15-ounce) can chickpeas, rinsed
1 (15-ounce) can dark red kidney beans, rinsed
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can cannellini or navy beans, rinsed
½ cup fresh basil, plus 2 tbsp chopped for garnish
For the Basil Vinaigrette:
1 small shallot, quartered
¼ cup extra-virgin olive oil
3 tbsp red-wine vinegar
2 tsp honey or agave syrup
2 tsp Dijon mustard
¼ tsp salt
½ tsp ground pepper
How to Make It
Steam the Green Beans: In a saucepan fitted with a steamer basket, steam the green beans until crisp-tender (about 4 minutes). Spread them out to cool.
Prepare the Basil Vinaigrette: In a blender, combine basil, shallot, olive oil, vinegar, honey, mustard, salt, and pepper. Blend until smooth.
Assemble the Salad: Arrange green beans, beans, tomatoes, and radishes on a serving platter. Drizzle with the basil vinaigrette and toss gently.
Garnish & Serve: Sprinkle chopped basil on top and serve immediately. Enjoy!
Make-Ahead Tip:
You can steam the green beans and prepare the dressing a day in advance. Store them separately in the fridge and assemble when ready to serve.
Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you're in a hurry, put the beans in a pot and cover with 2 inches of water; bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer; cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean; start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt; adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups
Pairing Suggestions
This composed bean salad pairs beautifully with grilled salmon, roasted chicken, or as a topping for fresh greens. You can also enjoy it with crusty whole-grain bread for a satisfying meal.
Whether you’re preparing a dish for a gathering or looking for a healthy weekday meal, this Composed Bean Salad with Basil Vinaigrette is a winner. Try it out and let us know how you like it!
