Bean Salad with Cheese Chips

An unexpected alternative to greasy chips and dip, Bean Salad with Cheese Chips (made with fava beans or edamame) make for a healthier and brighter appetizer plate at your next gathering.


Makes 4 servings (serving size: 1 serving, 2 chips)

Recipe Time

Prep: 20 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 284
Fat 16.3 g
Satfat 3.7 g
Monofat 5.4 g
Polyfat 0.8 g
Protein 21 g
Carbohydrate 14 g
Fiber 7 g
Cholesterol 14 mg
Iron 5 mg
Sodium 300 mg
Calcium 228 mg


1/4 cup plus 1 TBSP finely grated Pecorino cheese, divided
1/4 cup finely grated Parmesan cheese
2 teaspoons all-purpose flour
2 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
Pinch of salt
Pinch of freshly ground black pepper
3 cups double-peeled fava beans, shelled edamame, or lima beans, cooked
4 cups baby salad greens


1. To make chips: Preheat oven to 375°. Line baking sheet with parchment. In bowl, mix 1/4 cup Pecorino, Parmesan, and flour; spoon into 8 (2-inch) circles on sheet. Bake 10 minutes, until beginning to color. Cool on parchment.

2. In large bowl, whisk oil with vinegar, salt, and pepper. Add beans, salad greens, and remaining 1 TBSP Pecorino; toss gently to coat. Serve with cheese chips.