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.

Yield: Makes 4 servings (serving size: 1 serving, 2 chips)
Recipe from Health

Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 16.3g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 21g
  • Carbohydrate: 14g
  • Fiber: 7g
  • Cholesterol: 14mg
  • Iron: 5mg
  • Sodium: 300mg
  • Calcium: 228mg


  • 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. 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. 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.
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