Side Dish Vegetable Side Dish Green Beans Steamed Green Bean Composed Bean Salad with Basil Vinaigrette 4.8 (5) 4 Reviews Channel your inner food stylist while arranging the beans and vegetables for this show-stopping composed bean salad recipe. Serve at a potluck or for a beautiful salad at brunch alongside grilled chicken, scallops or fish. By Katie Webster Katie Webster Katie Webster is a recipe developer, food photographer and author of the blog HealthySeasonalRecipes.com, where she shares easy and nutritious recipes for busy families. Her recipes have appeared in EatingWell, Fitness, Parents, Parenting and several Edible Communities publications. Her recipes and photography have been featured on popular online sites, including Kitchn and Parade. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Cook Time: 30 mins Total Time: 30 mins Servings: 8 Yield: 8 servings Nutrition Profile: Dairy-Free Healthy Aging High-Fiber Vegetarian Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 cups green beans (about 8 ounces), trimmed 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 honey or agave syrup 2 teaspoons Dijon mustard ¼ teaspoon salt ½ 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 ½ cup very thinly sliced radishes Directions 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. Tips Make Ahead Tip: Cover and refrigerate green beans (Step 1) and dressing (Step 2) in separate containers for up to 1 day. Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you're in a hurry, put the beans in a pot and cover with 2 inches of water; bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer; cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean; start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt; adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups Originally appeared: EatingWell Magazine, May/June 2015 Rate It Print Nutrition Facts (per serving) 246 Calories 8g Fat 37g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 1 cup Calories 246 % Daily Value * Total Carbohydrate 37g 13% Dietary Fiber 12g 41% Total Sugars 4g Added Sugars 1g 2% Protein 10g 21% Total Fat 8g 10% Saturated Fat 1g 6% Vitamin A 515IU 10% Vitamin C 10mg 11% Folate 90mcg 23% Sodium 423mg 18% Calcium 62mg 5% Iron 2mg 13% Magnesium 35mg 8% Potassium 426mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.