The legume and green bean salad is a rich, tasty, fresh, and appetizing dish to serve as a vegetarian main course, a light appetizer, or a side dish to meat-based main courses. The legume and green bean salad is already great on its own but you can add chickpeas, nuts, and red onion, season with fresh aromatic herbs, and serve it with tarallini or croutons.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.5 oz green beans
- 3/4 cup cooked cannellini beans
- 3/4 cup cooked borlotti beans
- 3/4 cup cooked red beans
- 5 yellow cherry tomatoes
- 5 red cherry tomatoes
- 1/2 lemon (grated zest)
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Tall-sided saucepan
- 1 Colander
- 1 Bowl
Steps
Boil the green beans: clean the green beans by removing both ends and taking off the “string” if present. Wash them thoroughly under water and boil them in boiling water for 15-20 minutes depending on their size. Drain, let cool, and then cut into pieces.
Wash the cherry tomatoes and cut them into pieces.
Drain the beans from their liquid and rinse them under running water, then collect them in a bowl. Add the cherry tomatoes and green beans. Season with grated lemon zest, salt, and extra virgin olive oil. Mix and keep in the fridge until serving.
