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Make ahead for the week…Composed Bean Salad with Basil Vinaigrette

July 12, 2018


Serves 4


Make Ahead Tip: Cover and refrigerate green beans (Step 1) and dressing (Step 2) in separate containers for a few days.




3 cups green beans, trimmed (about 12 oz.)

1 15-ounce can chickpeas, rinsed

1 cup halved cherry tomatoes

½ cup very thinly sliced radishes


INGREDIENTS for Basil Vinaigrette Dressing


½ cup fresh basil, plus 2 tablespoons chopped for garnish

1 small shallot, quartered

¼ cup extra-virgin olive oil

3 tablespoons red-wine vinegar

2 teaspoons raw honey teaspoons

2 teaspoons Dijon mustard

¼ teaspoon Himalayan salt

½ teaspoon ground pepper




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


2.  Meanwhile, make the dressing.   Combine ½ cup 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.



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