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This spring Double Bean Salad recipe, made with blanched beans, chopped red onion, feta cheese, and a creamy vinaigrette made with nuts, yogurt, mint, and dill, is so fresh and easy!
Bean Salad
I never liked green beans when I was a kid. But when the taste buds of adults grow up So I’ve learned to enjoy it if my taste buds are bursting with lemon and fresh herbs like parsley and mint. It’s worth hauling out the blender to make the pea salad dressing. But what really makes this vegan bean salad is the feta cheese. So don’t throw it away! Bonus, nuts are high in protein! A half-cup serving of this side dish has 5 grams of protein! Want more bean recipes? Try this Spring Pea Soup recipe, it’s so good!
Why does this work?
- High protein side dishes: A half-cup serving of this side dish has 5 grams of protein!
- beautiful – We eat with our eyes and this is a very delicious salad!
- delicious! This salad is made with fresh herbs and citrus. Makes it bright and flavorful!
- no mayonnaise – The creaminess of the salad dressing uses yogurt instead. You can also use sour cream instead.
- Perfect for Potlucks!
- Several dietary restrictions: Those who control their weight and are gluten-free
What is bean salad made from?
- Beans: Frozen peas or fresh shelled peas also work.
- salt and black pepper Season the salad dressing.
- herb: Parsley and mint add freshness and enhance the flavor of this side dish.
- Greek Yogurt: This healthy bean salad without mayonnaise uses nonfat Greek yogurt as a more nutritious alternative.
- lemon Adds brightness and tartness to salads. You will need some fun and juice.
- smell good: Chop a shallot in half for a mild onion flavor.
- olive oil Balances the acidity and sourness of salad dressings.
- Feta: Top the green bean salad with crumbled feta cheese, which elevates the salad.
- Radishes: Add thinly sliced radishes. Head down to the top for beauty and color.
How to make bean salad
- prepare: Bring a pot of water to a boil and add a pinch of salt. Additionally, add cold water to a large bowl to be ready to eat when the beans are cooked.
- Blanch the beans: Blanching is when you boil vegetables, drain the water, and then immediately soak them in ice-cold water. When the water boils Add the peas and cook frozen peas for 1 minute and fresh peas for 2 to 3 minutes. Drain the peas and place them in very cold water. After a few minutes Drain the water again.
- Green bean salad dressing: Place 1/2 cup of beans in a blender or small food processor. Put the herbs, yogurt, oil, salt and black pepper in a blender. Grate all the lemons. Then cut it in half and squeeze the juice out of each half. Blend until smooth. Taste and add lemon juice, salt, or pepper as desired.
- Provides services: Transfer the remaining shallots and beans to a bowl and drizzle with the dressing. Stir to combine. Garnish with feta, radishes, and other herbs.
Various formats
- herb: Try a healthy bean salad with basil or tarragon.
- yoghurt: Substitute Greek yogurt with mayonnaise if you are dairy-free.
- Beans: Use frozen or fresh peas. Canned beans are not recommended.
- Shallots: Swap out red onions or green onions.
- Make pasta salad Just add macaroni!
What to serve with bean salad
I love this recipe for bean salad. It’s the perfect side dish for a spring dinner or Easter lunch. Below are some main dish ideas to serve with this menu.
How long does bean salad last in the refrigerator?
Store leftovers for up to 4 days in an airtight container in the refrigerator.
More Bean Recipes You’ll Love
product: 6 Serve
Serving size: 1 /2 cups
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Bring a medium pot of water to a boil and add a pinch of salt. Fill a large bowl with ice water.
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When the water boils Add the green peas and blanch. Stir once or twice until it is bright green. It takes about 1 minute for frozen and 2 to 3 minutes for fresh.
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Drain the beans immediately and transfer them to ice cold water. Let it sit until cool, a minute or two, then drain again.
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Measure out 1/2 cup of cooked beans and transfer to a blender or small food processor with the dill, mint, yogurt and a pinch of salt. and a little fresh black pepper
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Grate all the lemons into a blender. Then cut the lemon in half. and squeeze some water into it Blend until smooth. Taste and add more lime juice, salt, and/or pepper.
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Transfer the remaining drained beans to a serving bowl with the shallots and drizzle with the dressing to taste. Toss to coat the nuts.
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Garnish with feta, radishes, and other fresh herbs. then serve immediately
Last step:
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- Herbs: Try a healthy bean salad with basil or tarragon.
- Yogurt: Substitute Greek yogurt with mayonnaise if you’re dairy-free.
- Peas: Use frozen or fresh peas. Canned beans are not recommended.
- Shallots: Swap out red onions or green onions.
- Make pasta salad Just add macaroni!
Provides services: 1 /2 cups, calorie: 89 kilocalories, carbohydrate: 8 g, protein: 5 g, fat: 4.5 g, Saturated fat: 2 g, cholesterol: 11.5 M.G., sodium: 150.5 M.G., fiber: 2.5 g, sugar: 1 g
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