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Bean Salad with Basil Vinaigrette

Delight your taste buds with the refreshing flavors of summer embodied in this vibrant Bean Salad with Basil Vinaigrette. Bursting with colors and nutrients, this salad offers a delightful blend of tender beans, crisp vegetables, and aromatic herbs, all tossed together in a tangy basil vinaigrette. Whether served as a side dish at a barbecue or enjoyed as a light lunch on its own, this recipe promises to elevate any meal with its fresh and zesty appeal. Gather your ingredients and get ready to indulge in a dish that celebrates the essence of seasonal produce and culinary creativity.


  • 2 cups green beans

  • 1 15-ounce can chickpeas

  • 1 15-ounce can red kidney beans

  • 1 15-ounce can black beans

  • 1 15-ounce can cannellini beans

  • 1 cup halved cherry tomatoes

  • ½ cup very thinly sliced radishes

  • ½ cup fresh basil, plus 2 tablespoons chopped for garnish

  • 1 small shallot, quartered

  • ¼ cup extra-virgin olive oil

  • 3 tablespoons apple cider vinegar

  • 2 teaspoons honey

  • 2 teaspoons Dijon mustard

  • ¼ teaspoon salt

  • ½ teaspoon ground pepper


  1. Steam green beans in a large saucepan until crisp-tender, about 4 minutes. Spread them out to cool.

  2. Meanwhile, combine basil, shallot, oil, vinegar, honey, 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.


(This recipe was inspired by

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