We spent part of Memorial Day weekend at Watts Bar Lake with my family where my dad and step-mom live. It was a beautiful day with perfect weather, except still a bit too cool to go for a swim. But we could go for a boat ride! My dad took my sister, nieces, and us out for a quick ride. With the Corgs! Dash loves a good boat ride. 🙂 So for our family cookout we brought this healthy five bean salad! The recipe was in the Eating Well magazine last month…and looked beautiful so I wanted to find an excuse to make it. Memorial Day cookout was the perfect excuse. It was SUPER easy to make too – so much reward for an easy recipe because you pull this salad out and it’s a show-stopper. You basically throw rinsed/drained canned beans on a platter with steamed green beans, radishes and cherry tomatoes. Then throw the ingredients for the dressing in a blender! And voila! Amazing bean salad for a crowd.
- 2 cups green beans (about 8 ounces), trimmed
- 1/2 cup fresh basil, plus 2 tablespoons chopped for garnish
- 1 small shallot, quartered
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 2 teaspoons honey or agave syrup
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 15-ounce can chickpeas (see Tip), 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
- 1/2 cup very thinly sliced radishes
Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 minutes. Spread them out to cool.
Meanwhile, combine 1/2 cup basil, shallot, oil, vinegar, honey (or agave), mustard, salt and pepper in a blender. Puree until smooth.
Arrange the green beans and remaining ingredients on a platter. Serve with the dressing. Garnish with the chopped basil, if desired.
Sprinkle with salt and fresh cracked pepper.