Best Summer Bean Salad Recipes

ARTICHOKE, FENNEL, ASPARAGUS, GREEN BEAN AND FRESH SUMMER TRUFFLE SALAD, TOPPED WITH GRILLED HALIBUT FILLET IN A TRUFFLE VINAIGRETTE

Steps:

• Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections.
• Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias.
• Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green.
• Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges.
• Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside.
• Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center).
• On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices.

SUMMER KIDNEY BEAN SALAD

Steps:

• Combine kidney beans, corn, and tomatoes in a salad bowl.
• Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
• Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

SUMMER BEAN SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Combine the first 10 ingredients in a large mixing bowl. Set aside while you make the vinaigrette using the remaining ingredients.
• Place the wine in a saucepan with the tarragon stems and reduce over medium-high heat to 1-cup liquid. Immediately pour the hot, reduced wine over the chopped shallots and lemon zest in a medium-sized bowl. Let sit together and cool to room temperature (or place in refrigerator to speed up process). Remove the tarragon stems and discard. Whisk in the lemon juice and rice vinegar. Continue whisking, drizzling in the olive oil, tasting as you go. Season with salt and pepper as needed, and add a bit more lemon juice or rice vinegar if more acidity is desired.
• Combine the vinaigrette with the beans and vegetables and tarragon and taste again for seasonin

SUMMER BEAN SALAD

Steps:

• In a large bowl, combine the oranges, beans, green pepper, onion and parsley. In a jar with a tight-fitting lid, combine the oil, vinegar and sugar; shake well. , Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.

SUMMER BUTTER BEAN SALAD WITH HOT SAUCE VINAIGRETTE

Steps:

• For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.
• For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 1/2 cup vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.

YELLOW AND GREEN BEAN SALAD WITH OLIVES, CHERRY TOMATOES AND SUMMER SAVORY

Steps:

• Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.

SUMMER BEAN SALAD II

Steps:

• In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.

SUMMER WHITE BEAN AND ARUGULA SALAD

Steps:

• In the bottom of a pressure cooker, combine beans, 4 cups water, 1 tablespoon oil and 1 teaspoon salt. Cover tightly and bring to high pressure over medium-high heat, about 10 minutes.
• While the beans are cooking, combine the ingredients for the vinaigrette. In a small bowl, combine the vinegar, shallots and a pinch of salt. Check the pressure cooker, adjusting the heat as needed to maintain pressure, for 30 minutes. Drizzle the remaining olive oil into the vinaigrette. Set aside.
• Once the beans have cooked at pressure for 30 minutes, remove from the heat and run the pot under cool, running water to release the pressure. Check the quick release valve to make sure all of the pressure has been released.Carefully open and test the beans. If they are not done, continue to simmer uncovered until they are (usually just another 5 to 10 minutes). If the pan dries out, add more water. Drain the beans and let cool.
• To assemble the salad, add half of the vinaigrette to the cooled beans. Toss gently to coat.In a large bowl, toss together the arugula, remaining vinaigrette and halved tomatoes. Add the grated Pecorino or Manchego cheese. Add the dressed beans. Toss to combine. Finish with optional freshly ground black pepper. Serve immediately.

MAKE-AHEAD SUMMER BEAN SALAD

Steps:

• Combine sugar, vinegar, oil, and pepper for sauce in a saucepan. Cook, stirring, over medium-low to low heat until sugar is dissolved, 3 to 5 minutes. Remove from heat and let cool slightly.
• While sauce is cooling, gently mix kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl.
• Pour slightly cooled sauce over veggie mixture and stir to coat. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours before serving or freezing, stirring once or twice if possible. To serve, drain and serve with a slotted spoon.

EASY SUMMER "MEXICAN" BUTTER BEAN SALAD

Steps:

• Add garlic, oil, cumin, cayenne, lime juice, pepper and salt to large mixing bowl.
• Wisk well.
• Add all other ingredients.
• Mix well to coat all ingredients with the dressing.
• Cover.
• Refrigerate until chilled.
• Stir well before serving. Serve cold.

BLACK-AND-WHITE SUMMER BEAN SALAD

Steps:

• In a large bowl, combine beans, tomato, onion and celery. Gently stir in vinegar and sprinkle with parsley; season to taste with salt and pepper. Yields about 1 cup per serving.

SUMMER 3 BEAN & BARLEY SALAD

Steps:

• In saucepan, combine water, bouillon and barley.
• Bring to boil.
• Reduce heat, cover and simmer for 10-12 minutes or until the liquid is gone and barley is tender.
• Place cooked barley in a bowl.
• Add beans and green onions.
• Toss with dressing.
• Serve or chill several hours before serving.

KIELBASA & SUMMER BEAN SALAD

Steps:

• Combine the beans, peppers, onion, vinegar, 1 tbsp oil, salt, pepper, and cilantro in a large bowl.
• Heat the remaining 1 tbsp oil in a large skillet over medium high heat. Add the kielbasa and cook until slightly browned, 2 to 3 minutes per side.
• Toss kielbasa with the bean salad and serve.

VEGAN SUMMER THREE-BEAN SALAD WITH TOFU AND SOY VINAIGRETTE

Steps:

• For the tofu-soy vinaigrette: In a blender, combine the tofu, soy sauce, sugar, sambal oelek, vinegar and sesame oil. Blend until smooth. With the motor running at medium-low speed, slowly add the canola oil; the vinaigrette will become very thick. May be covered and refrigerated for up to a week.
• For the beans and radishes: Prepare two bowls of ice mixed with water. Place the sliced radishes in one of the ice baths. Bring a large pot of heavily salted water to boil. Add the beans and boil until they are crisp-tender, about 4 minutes. Drain under cold water, then place in the remaining ice bath to chill. Drain well and set aside.
• For the tofu croutons: Pour oil into a wok or small deep-fryer over high heat, and heat to 350 degrees. Meanwhile, put cornstarch into a wide, shallow bowl, and add tofu, tossing gently to coat. Working in batches, if needed, deep-fry the tofu until golden and crispy, 5 to 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with salt, and set aside.
• Drain the radishes well, and place in a large bowl. Add blanched beans, and toss to mix. Add vinaigrette to taste, reserving any excess for another use. Mix well, and season with salt to taste. To serve, place in individual serving plates or bowls, top with tofu croutons, and sprinkle with black and white sesame seeds.

SUMMER BEAN SALAD WITH CREAMY LEMON DRESSING

Steps:

• Bring a large pot of salted water to a boil. Add all of the beans and cook until crisp-tender, 3 to 5 minutes (they'll all be done at roughly the same time). Drain, transfer to a bowl of salted ice water to stop the cooking, and drain well. Transfer to a mixing bowl and toss int he shallots, walnuts, and parsley.
• In a jar, combine the mustard, water, sugar, lemon juice, oil, creme fraiche, salt, and pepper. Put the cap on and shake vigorously to emulsify. Just before you serve the salad, pour the dressing over the beans and toss well to coat with the dressing.

LAYERED SUMMER BEAN SALAD

Steps:

• 1. Whisk together the marinara sauce, olive oil, lemon juice, lime juice, green onions, and jalapeno in a mixing bowl. Place the dressing aside. 2. Combine cannelini beans with 1/2 cup dressing; season with salt and pepper. Spread evenly in bottom of large clear glass bowl. 3. Combine kidney beans with 1/2 cup dressing; season with salt and pepper. Spread evenly on top of cannelini beans. 4. Combine cucumber and red onion; season with salt and pepper. Spread evenly on top of kidney bean layer. 5. Combine black beans, cilantro, Tabasco, and 1/2 cup dressing; season with salt and pepper. Spread evenly as next layer of salad. 6. Combine garbanzo beans, chives, and 1/2 cup dressing; season with salt and pepper. Layer on salad. 7. Blanch green beans 2-3 minutes in large pot of boiling salted water. Drain; transfer to bowl of ice water. Drain. Combine with peppadews and remaining dressing; season with salt and pepper. Layer on top of salad.

SUMMER GREEN BEAN SALAD

Steps:

• Spread the pine nuts in a dry, heavy skillet.
• Toast over medium heat, shaking the pan, until golden, about 5 minutes.
• Bring a large pot of salted water to the boil.
• Add the beans and cook over medium-high heat until tender, about 8 minutes.
• Drain and refresh under cold water; drain.
• In a medium pan, heat 2 tblsps of the oil.
• Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
• Add the vinegar and reduce by half, 1 to 2 minutes.
• Scrape the contents of the pan into a large bowl.
• Whisk in the mustard and the remaining 4 tblsps of olive oil.
• Add the green beans, scallions, dill and lemon zest and toss.
• Season with salt and pepper.
• The salad can be made up to 3 hours ahead.
• Keep covered at room temperature.
• Sprinkle with toasted pine nuts and serve.

ITALIAN GREEN BEAN SUMMER SALAD

Steps:

• Cook beans in salted water until tender. Drain. Mix vinegar and salt. Add olive oil, pepper, & garlic slices. Stir to coat beans. Serve warm or refrigerate and serve cold.

SUMMER BEAN SALAD I

Steps:

• In a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving.

MIXED SUMMER BEAN SALAD

Steps:

• Trim stem ends of beans. Bring a large pot of salted water to a boil. Blanch each type of bean separately until crisp-tender. Refresh in ice water, drain, and pat dry.
• Toss beans with shallot, oil, and salt and pepper to taste. Add vinegar to taste and herbs, if desired.
• Arrange red-leaf lettuce and beans on each of 4 plates, and serve.