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Photo: Iain Bagwell; Stylist: Cindy Barr

Summer Bean Salad

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.

Cooking Light JULY 2013

  • Yield: Serves 8 (serving size: about 1 cup)
  • Hands-on:35 Minutes
  • Total:45 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 7.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.3g
  • Carbohydrate: 15g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 160mg
  • Calcium: 43mg
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Summer Bean Salad recipe

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