Seven bean salad
Delight your taste buds with a colorful and nutritious seven bean salad. Packed with a variety of flavors and textures, this dish is a perfect blend of culinary delight.
Ingredients:
- Lemon Dijon Dressing
- 6 tablespoons olive oil
- 3 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon mustard seeds
- 1/2 teaspoon lemon zest
- 1/4 teaspoon freshly ground black pepper
- Seven Bean Salad
- 2 cups fresh green beans, ends snipped
- 1½ cups frozen edamame, thawed
- 2 cups snow peas
- 1 cup fresh green peas
- 1½ cups canned chickpeas, rinsed and drained
- 1½ cups baby lima beans, rinsed and drained
- 1½ cups white (cannellini) beans, rinsed and drained
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons fresh thyme
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt, or more to taste
Instructions:
- To make the Lemon Dijon dressing, blend together olive oil, champagne vinegar, Dijon mustard, minced garlic, mustard seeds, lemon zest, salt, and pepper in a food processor or blender. Pulse the mixture 2-3 times until it is well combined. Set it aside.
- To prepare the salad, boil a medium pot of water over high heat. Add green beans and edamame to the boiling water. Reduce the heat to low and cook for 1 minute. Then, add snow peas and fresh green peas and cook for an additional minute. Drain the vegetables and immediately submerge them in a bowl of ice water to halt the cooking process. Once they are cold, drain them again and pat them dry. Combine the blanched vegetables with chickpeas, lima beans, white beans, parsley, thyme, lemon zest, and salt in a large bowl. Pour the prepared dressing over the salad, mix well, and refrigerate it covered until it is ready to be served.
Summary:
- Calories: 2659 kcal
- Fat: 101 g
- Protein: 134 g
- Carbs: 325 g
- Potassium: 8416 mg
- Magnesium: 972 mg