We’ve updated the tired three-bean staple with a wonderful variety of textures, colors, and shapes. It’s a gorgeous salad that you’ll be proud to serve at your next backyard barbecue. Charring the snap peas and edamame adds robust flavor notes that complement the zip of the dressing and the mild taste of the green beans.

Adam Hickman
This Story Originally Appeared On cookinglight.com


Jennifer Causey

Recipe Summary

15 mins
20 mins
Serves 6 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Whisk together olive oil, vinegar, sugar, salt, and pepper in a medium bowl. Set aside.

  • Bring 8 cups water to a boil in a large saucepan over high. Add haricots verts and wax beans; cook until crisp-tender, about 5 minutes. Drain and transfer beans to a bowl of ice water. Let stand until chilled, about 10 minutes. Drain and set aside.

  • Heat canola oil in a large skillet over medium-high. Add edamame and sugar snap peas; cook, stirring occasionally, until lightly charred, about 3 minutes. Cover and cook until peas are tender, about 1 minute.

  • Add edamame mixture, cannellini beans, celery, onion, and parsley to olive oil mixture; toss to coat. Add chilled green beans and wax beans; toss to coat before serving.

Nutrition Facts

252 calories; fat 14g; saturated fat 2g; protein 7g; carbohydrates 25g; fiber 7g; sugars 5g; added sugar 2g; sodium 252mg; calcium 0 9% DV; potassium 0 11% DV.