Bean salads may be basic, but they’re also unsung nutritional rockstars. Exhibit A: This foolproof recipe you can throw together in minutes. It packs 10 grams of protein and 9 grams of fiber into each serving—that means it’s super satisfying. Serve it alongside your favorite protein at dinner or make a batch you can eat for lunch all week. MORE: Crispy AvocadoTacos with Sriracha Beans Serves 4 Dressing: ½ c extra-virgin olive oil ¼ c white balsamic vinegar ½ tsp sea salt ¼ tsp ground black pepper Salad 2 c yellow wax beans, cut in half and trimmed 2 c green beans, cut in half and trimmed 4 radishes, sliced thin 1 c chickpeas 1 c northern beans (or other white bean) ¼ c roughly chopped fresh dill
- In a medium bowl, whisk together all dressing ingredients. Set aside.2. Place a steamer tray in a large pot with a tight-fitting lid and add enough cold water to cover the bottom of the pot by 1–2 inches. Cover pot and bring water to a boil. Add yellow and green beans and reduce heat to a simmer. Steam beans until tender-crisp.3. Meanwhile, prepare an ice bath: Fill a large bowl with cold water and ice cubes. When the beans are done, drain and immediately place in ice bath. Once cooled, remove from ice bath and set aside.4. In a large bowl, combine yellow beans, green beans, radishes, garbanzo beans, northern beans, and dill. Gently mix, top with dressing, and serve. NUTRITION (per serving) 410 cal, 10 g pro, 32 g carb, 9 g fiber, 6 g sugars, 29 g fat, 4 g sat fat, 380 mg sodium
