Four Bean (and One Pea) Salad

Four Bean (and One Pea) Salad

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.

Serves 6 (serving size: 1 cup)

Ingredients

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

Nutritional Information

Calories 252
Fat 14 g
Satfat 2 g
Unsatfat 11 g
Protein 7 g
Carbohydrate 25 g
Fiber 7 g
Sugars 5 g
Added sugars 2 g
Sodium 252 mg
Calcium 9 % DV
Potassium 11 % DV


July 2018