Ingredients
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2 cups green beans (about 8 ounces), trimmed
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½ cup fresh basil, plus 2 tablespoons chopped for garnish
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1 small shallot, quartered
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¼ cup extra-virgin olive oil
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3 tablespoons red-wine vinegar
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2 teaspoons honey or agave syrup
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2 teaspoons Dijon mustard
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¼ teaspoon salt
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½ teaspoon ground pepper
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1 15-ounce can chickpeas (see Tip), rinsed
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1 15-ounce can dark red kidney beans, rinsed
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1 15-ounce can black beans, rinsed
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1 15-ounce can cannellini or navy beans, rinsed
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1 cup halved cherry tomatoes
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½ cup very thinly sliced radishes
Directions
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Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 minutes. Spread them out to cool.
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Meanwhile, combine 1/2 cup basil, shallot, oil, vinegar, honey (or agave), mustard, salt and pepper in a blender. Puree until smooth.
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Arrange the green beans and remaining ingredients on a platter. Serve with the dressing. Garnish with the chopped basil, if desired.
Tips
Make Ahead Tip: Cover and refrigerate green beans (Step 1) and dressing (Step 2) in separate containers for up to 1 day.
Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you're in a hurry, put the beans in a pot and cover with 2 inches of water; bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer; cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean; start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt; adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups
Nutrition Facts (per serving)
246 | Calories |
8g | Fat |
37g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size about 1 cup | |
Calories 246 | |
% Daily Value * | |
Total Carbohydrate 37g | 13% |
Dietary Fiber 12g | 41% |
Total Sugars 4g | |
Added Sugars 1g | 2% |
Protein 10g | 21% |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Vitamin A 515IU | 10% |
Vitamin C 10mg | 11% |
Folate 90mcg | 23% |
Sodium 423mg | 18% |
Calcium 62mg | 5% |
Iron 2mg | 13% |
Magnesium 35mg | 8% |
Potassium 426mg | 9% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.