Bean Salad With Lemon and Herbs

Excellent! However I recommend using less dressing. I used 2T oil and 1T lemon juice. Also it serves 4 people at most.

• jsbjk

• Winnetka, IL

• 5/31/2022

I loved this one. Blanching the green beans and straining them with the hot water over the cannelini beans was key. I had zucchini on hand, so I peeled zucchini into wide thin strips, blanched this too and added it in. And oregano from the garden. It was a great addition.

• Jillian Williams

• Nashville, TN

• 3/25/2022

我通常预订4叉di真正的启示shes and while this wasn't quite that (I'd rate it a solid 3.5 forks for taste), I'm rounding up because of the sheer ease. 100% agree with blanching beans to desired doneness. I used canned cannelinis out of convenience and I drained them first in the colander before draining the blanched green beans directly over them—allowing the hot water to both rinse and warm the beans as I was serving this slightly warmed. I used 1lb of green beans, but kept everything else as-written and this was the perfect amount to serve 4 adults when served as a base for a 6oz fish fillet. The original 6oz would likely only stretch to serve 6 if you've got other components to fill out the plate. Served this topped with the Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce on this site and it was an incredibly fast and equally delicious meal perfect for a busy weeknight or even company.

• andreayung23

• Northern California

• 3/6/2021

Agree on blanching the green beans. There's still a nice texture play between the crunchy green beans and the soft cannellinis. Nice and simple. I served warm since it's cold outside and liked it this way, but can see it as a great summer salad at room temp. Another reviewer is right... in the Bon Ap magazine, this calls for either fresh cooked beans OR 1 can of beans, not both. I think it's flexible enough and there is enough dressing that you can go either way, but note that 6oz. of green beans 1 can of cannellinis will serve about 2-3, probably not 6.

• lschmidt

• Portland, OR

• 1/27/2015

This looks so yummy! Love cannellini beans and green beans. I bet it would be good with asparagus too. Any suggestions on how to cut the olive oil down from 1/4 cup? It just seems like too much fat.

• Testarosa

• Henderson, NV

• 9/25/2014

Agreed - Definitely blanch the green beans. Delicious.

• CrysC

• Minneapolis, MN

• 8/31/2014

Just read the recipe as posted online. I used the magazine version. The list of ingredients fails to include OR for amount of canned beans. Instructions make it clearer.

• tdotcook

• 8/22/2014

Fresh and tasty. Great combination of flavours. One suggestion: blanch the green beans - strengthens colour and tenderizes but maintains the crunch factor. Third time I made it we added tuna which really upped the nutritional value for a light meal.

• tdotcook

• Toronto Area

• 8/22/2014