Composed Bean Salad With Basil Vinaigrette

Channel your inner food stylist while arranging the beans and vegetables for this show-stopping composed bean salad recipe. Serve at a potluck or for a beautiful salad at brunch alongside grilled chicken, scallops or fish.

Prep/Cook Time: 30 Minutes, Servings: 8

Ingredients

• 2 cups green beans (about 8 ounces), trimmed
• ½ cup fresh basil, plus 2 tablespoons chopped for garnish
• 1 small shallot, quartered
• ¼ cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 2 teaspoons honey or agave syrup
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• ½ teaspoon ground pepper
• 1 15-ounce can chickpeas, rinsed
• 1 15-ounce can dark red kidney beans, rinsed
• 1 15-ounce can black beans, rinsed
• 1 15-ounce can cannellini or navy beans, rinsed
• 1 cup halved cherry tomatoes
• ½ cup very thinly sliced radishes

Directions

1. Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 minutes. Spread them out to cool.
   
2. Meanwhile, combine ½ cup basil, shallot, oil, vinegar, honey (or agave), mustard, salt and pepper in a blender. Puree until smooth.
   
3. Arrange the green beans and remaining ingredients on a platter. Serve with the dressing. Garnish with the chopped basil, if desired.

Nutritional Information

Per Serving: 246 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 37 g carbohydrate; 1 g added sugars; 4 g total sugars; 10 g protein; 11 g fiber; 423 mg sodium; 426 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.