Simple Seven Bean Salad Recipes

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7 BEAN SALAD



7 bean salad image

Yield serves 6-8

Number Of Ingredients 19

6 tbsp olive oil
3 tbsp champagne vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
1 tsp mustard seeds
½ tsp lemon zest
½ tsp kosher salt
¼ tsp freshly ground black pepper
2 cups fresh green beans, ends snipped
1½ cups frozen edamame, thawed
2 cups snow peas
1 cup fresh green peas
1½ cups canned chickpeas, rinsed and drained
1½ cups baby lima beans, rinsed and drained
1½ cups white (cannellini) beans, rinsed and drained
1 tbsp chopped fresh flat-leaf parsley
2 tsp fresh thyme
1 tsp lemon zest
¼ tsp kosher salt, or more to taste

Steps:

  • For the Lemon Dijon dressing, in a food processor or blender, combine olive oil, champagne vinegar, Dijon mustard, garlic, mustard seeds, lemon zest, salt and pepper. Pulse 2-3 times, until well combines. Set aside.
  • For the salad, bring a medium pot of water to a boil over high heat. Add green beans and edamame. Turn heat to low and cook 1 minute. Add snow peas and fresh green peas and continue cooking 1 minute more. Drain and immediately plunge into a bowl of ice water to stop cooking. Once cold, drain again and dry out completely. Place in a large bowl along with chickpeas, lima beans, white beans, parsley, thyme, lemon zest and salt. Pour dressing over salad, toss well and refrigerate covered until ready to serve.

SEVEN BEAN SALAD



Seven Bean Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/3 cup red onion, finely minced
Red wine vinegar, for marinating, plus more for dressing
1/4 cup each of 7 different varieties of dried beans, such as chickpeas, snowcap, scarlet runner, kidney, cranberry, appaloosa, and calypso, cooked
1/4 cup celery, finely minced
1/4 cup chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Shaved Parmigiano-Reggiano, for serving

Steps:

  • Place red onion in a small bowl with enough red wine vinegar to cover. Let marinate for one hour.
  • In a medium bowl, combine beans, celery, and parsley. Drain onion and add to bean mixture.
  • Drizzle with olive oil and enough vinegar to taste. Season with salt and pepper. Toss until well combined. Salad may be eaten immediately or refrigerated up to a day.
  • Just before serving, shave thin slices of Parmigiano over each portion.

BEST BEAN SALAD



Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories     Salad     Beans     Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

  • Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
  • Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

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