If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: While a three bean salads are fine and five bean salads are swell, there's nothing as spectacularly simple and delicious as this (Lucky) Seven Bean Salad. This quick, easy and healthy salad, a combination of tasty beans tossed in a tangy Lemon Dijon dressing, is guaranteed to become a staple at your table. —bitememore
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
- For the Lemon Dijon dressing, in a food processor or blender, combine olive oil, champagne vinegar, Dijon mustard, garlic, mustard seeds, lemon zest, salt and pepper. Pulse 2-3 times, until well combines. Set aside.
- For the salad, bring a medium pot of water to a boil over high heat. Add green beans and edamame. Turn heat to low and cook 1 minute. Add snow peas and fresh green peas and continue cooking 1 minute more. Drain and immediately plunge into a bowl of ice water to stop cooking. Once cold, drain again and dry out completely. Place in a large bowl along with chickpeas, lima beans, white beans, parsley, thyme, lemon zest and salt. Pour dressing over salad, toss well and refrigerate covered until ready to serve.