Summer Bean Salad

Summer Bean SaladRecipe
Photo: Iain Bagwell; Stylist: Cindy Barr
If you purchase whole fava bean pods, you'll need to shell them and then peel the beans: Blanch shelled beans in boiling water for a few seconds, remove to a bowl of ice water, drain, and slip off the opaque skins. You can also substitute shelled edamame.


Serves 8 (serving size: about 1 cup)
Total time: 45 Minutes

Recipe from

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Recipe Time

Hands-on: 35 Minutes
Total: 45 Minutes

Nutritional Information

Calories 147
Fat 7.9 g
Satfat 0.8 g
Monofat 5 g
Polyfat 1.4 g
Protein 4.3 g
Carbohydrate 15 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 160 mg
Calcium 43 mg


3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
3 1/2 tablespoons fresh lemon juice, divided
1 tablespoon chopped fresh thyme
3/4 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt
8 cups water
8 ounces fresh yellow wax beans, cut into 1 1/2-inch pieces (about 3 cups)
2 cups shelled and peeled fava beans (about 3 pounds unshelled beans)
2 cups quartered cherry tomatoes
1 cup very thinly vertically sliced red onion
1 (15 1/2-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1/4 cup canola mayonnaise
1 tablespoon minced fresh chives


1. Combine oil, rind, 2 tablespoons lemon juice, thyme, 1/2 teaspoon pepper, and salt in a large bowl, stirring with a whisk.

2. Bring 8 cups water to a boil in a large saucepan. Add wax beans; cook 2 minutes. Add fava beans to wax beans in pan; cook an additional 2 minutes or until beans are tender. Drain and rinse with cold water. Drain. Add bean mixture, cherry tomatoes, onion, and chickpeas to dressing; toss well.

3. Combine remaining 1 1/2 tablespoons lemon juice, remaining 1/4 teaspoon pepper, mayonnaise, and chives in a small bowl, stirring with a whisk. Let stand 10 minutes. Drizzle mayonnaise mixture over bean mixture.


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