Bean salads are quite something, aren’t they? They’re heartier than your average salad, loaded with more protein to keep you going, yet they’re so versatile too! Take a look at Summer Bean Salad: the green beans provide extra refreshment on a hot day, the white beans are creamy and tender, the dressing is tangy and light, and the herbs are fragrant and inviting. How better to spend a summer day than by eating some Summer Bean Salad while kicking back? It’s the seasonal sensation you’ll be raving about!

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  • 1 small red onion, finely diced
  • 1/4 cup apple cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 cup extra-virgin olive oil
  • 1 (15-ounce) can white beans, drained and rinsed
  • 3/4 pound green or wax beans, trimmed and halved
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • freshly ground pepper, to taste
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Step 1 –In a small bowl, soak the diced onion in cold water for 10 minutes.

Step 2 –In a large bowl, whisk together the vinegar, the sugar, and 1/2 teaspoon of the salt.

Step 3 –Whisk the olive oil into the vinegar mixture.

Step 4 –Drain the onions and pat them dry.

Step 5 –Add the onions and the white beans to the vinegar mixture and stir to combine.

Step 6 –Fill a saucepan with salted water and bring it to a boil.

Step 7 –Add the green beans to the boiling water and cook until crisp-tender, about 4-5 minutes.

Step 8 –Fill a large bowl with ice water.

Step 9 –Drain the green beans and plunge them into the bowl of ice water to stop the cooking process.

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Step 10 –Once the green beans are cool, drain them again, pat them dry, and then add them to the white bean mixture.

Step 11 –Allow the bean mixture to marinate at room temperature, tossing occasionally, for 1 hour.

Step 12 –Stir the parsley and the chives into the bean mixture and season the bean mixture with the salt and the pepper before serving.

Step 13 –Serve.