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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.

Health JULY 2012

  • Yield: Makes 4 servings (serving size: 1 serving, 2 chips)
  • Cook time: 10 Minutes
  • Prep time: 20 Minutes


  • 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.

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

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Bean Salad with Cheese Chips Recipe