Summer Bean Salad

Name: Summer Bean Salad
Total time: 45 min
Yield: Serves 8 (serving size: about 1 cup)
Ingredients: 3 tablespoons extra-virgin olive oil; 1 teaspoon grated lemon rind; 3 ½ tablespoons fresh lemon juice, divided; 1 tablespoon chopped fresh thyme; ¾ teaspoon freshly ground black pepper, divided; .38 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; ¼ cup canola mayonnaise; 1 tablespoon minced fresh chives

4 Ratings
4 Reviews

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.

By Robin Bashinsky

Recipe by Cooking Light July 2013

Gallery

Credit: Iain Bagwell; Stylist: Cindy Barr

Recipe Summary

hands-on:

35 mins

total:

45 mins

Yield:

Serves 8 (serving size: about 1 cup)

Nutrition Info

Directions

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

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Step 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.
Step 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.

Chef's Notes

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.

Nutrition Facts

Per Serving:

147 calories; fat 7.9g; saturated fat 0.8g; mono fat 5g; poly fat 1.4g; protein 4.3g; carbohydrates 15g; fiber 4g; iron 1.4mg; sodium 160mg; calcium 43mg.

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bjane1

08/04/2014

Loved the flavors and mix of beans. I used green beans due to an abundance in the garden. Made cashew cream rather than using mayo since we are vegan leaning. My brother-in-law planted fava beans this year so we used those; I agree, edamame would be much simpler and just as good.

Dorseyl

07/08/2014

I loved this simple bean salad! It tasted to summery with that burst of citrus and fresh herbs and it was incredibly simple to make. I substituted edamame because they didn't have fava beans at the store -- I knew I should've bought some at the Farmers' Market last weekend! -- and it worked out perfectly. The mayo mixture that gets drizzled on top is not to be skipped!

LoriLehr

05/26/2014

This was outstanding! I used Trader Joe' s yellow haricots vert and edamame. Steamed the haricots and prepared the edamame according to the package. (Chill immediately after preparation). Substituted shallots for red onion. The finely diced shallots were added to the first dressing to soften and mellow. I am a disciple of Penzey's spices. I used Sunny Paris in both dressings. I am also a fan of balancing acid with sweet. So a touch of Splenda was added to both dressings. MOST IMPORTANTLY.....fold in the freshness of fresh basil at the end! Winner, winner........well you know the rest!!!

ShelleyK

07/04/2013

Great summer salad for a gathering. The salad is light, yet filling The work involved to use fava beans wasn't worth it. I will use edamame next time.

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