7 Bean salad

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7 Bean salad


Lemon Dijon Dressing

  • 6 tbsp olive oil

  • 3 tbsp champagne vinegar

  • 1 tsp Dijon mustard

  • 1 small garlic clove, minced

  • 1 tsp mustard seeds

  • ½ tsp lemon zest

  • ½ tsp kosher salt

  • ¼ tsp freshly ground black pepper

Bean Salad

  • 2 cups fresh green beans, ends snipped

  • 1½ cups frozen edamame, thawed

  • 2 cups snow peas

  • 1 cup fresh green peas

  • 1½ cups canned chickpeas, rinsed and drained

  • 1½ cups baby lima beans, rinsed and drained

  • 1½ cups white (cannellini) beans, rinsed and drained

  • 1 tbsp chopped fresh flat-leaf parsley

  • 2 tsp fresh thyme

  • 1 tsp lemon zest

  • ¼ tsp kosher salt, or more to taste


For the Lemon Dijon dressing,

  1. in a food processor or blender, combine olive oil, champagne vinegar, Dijon mustard, garlic, mustard seeds, lemon zest, salt and pepper. Pulse 2-3 times, until well combines.

  2. Set aside.

For the salad,

  1. bring a medium pot of water to a boil over high heat.

  2. Add green beans and edamame. Turn heat to low and cook 1 minute.

  3. Add snow peas and fresh green peas and continue cooking 1 minute more.

  4. Drain and immediately plunge into a bowl of ice water to stop cooking.

  5. Once cold, drain again and dry out completely.

  6. Place in a large bowl along with chickpeas, lima beans, white beans, parsley, thyme, lemon zest and salt.

  7. Pour dressing over salad, toss well and refrigerate covered until ready to serve.