Description
A crunchy medley of green, cannellini, and kidney beans drenched in a zesty lemon-Dijon dressing, with fragrant basil ribbons for a light, refreshing salad that perks up lunches and dinners.
Ingredients
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 cup canned cannellini beans, drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil and add green beans. Cook for 3 minutes until crisp-tender, then drain and rinse under cold water to stop cooking.
- In a large bowl, combine green beans, cannellini beans, and kidney beans.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until emulsified.
- Pour the dressing over the beans and toss gently to coat.
- Add chopped basil and stir to combine.
Notes
- For best flavor, let salad chill in the refrigerator for at least 30 minutes before serving.
- You can substitute chickpeas for cannellini or kidney beans for variety.
- Adjust the amount of basil and lemon zest based on your taste preference.
- The salad will keep well in an airtight container in the fridge for up to 3 days.