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Bean Salad

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This gorgeous salad is especially refreshing on warm summer nights. Try replacing half of the red tomato with a yellow variety during peak tomato season for a beautiful, picture-perfect dish!

Ingredients

Preparation

Bring a pan of water to boil, add the green beans and cook 5 minutes. Drain, rinse with cold water until completely chilled. Pat dry.

Whisk together the lemon juice, olive oil, garlic, salt and pepper.

Combine the green beans, cannellini beans, garbanzo beans, onion, tomatoes, olives, dill and parsley in a bowl. Add the dressing and let marinate 1 hour at room temperature.

Top with the feta cheese before serving.

Notes

This salad can be made several hours in advance and stored in the refrigerator — just wait to add the green beans and tomatoes. Remove from the refrigerator 1 hour before serving and then add the green beans and tomatoes (they will discolor if left in the lemon dressing for a longer period). Stir and then top with the feta cheese.

Recipe by Iole Aguero, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.

Learn more about our recipes. View guidelines »

More about: cannellini beans, garbanzo beans, green beans, white beans

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