Green and Yellow Bean Salad with Sun Dried Tomatoes
Brighten up your table with this vibrant Green and Yellow Bean Salad with Sun-Dried Tomatoes—a fresh, colorful dish that's as nourishing as it is delicious. Perfectly blanched green and yellow beans provide a crisp, tender base for the bold, tangy flavors of sun-dried tomatoes and a zesty homemade vinaigrette featuring olive oil, red wine vinegar, garlic, Dijon mustard, and a touch of honey. The salad is finished with a sprinkle of fresh parsley for an herby flourish and can be served immediately or chilled to let the flavors meld beautifully. Ideal for a summer barbecue, a light lunch, or a flavorful side dish, this salad is easy to prepare, takes just 20 minutes to make, and is naturally gluten-free. Packed with wholesome ingredients and brimming with Mediterranean-inspired flavors, this bean salad will quickly become a go-to favorite for healthy, vibrant eating.
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Recipe Information
Ingredients
- 250 grams green beans
- 250 grams yellow beans
- 75 grams sun-dried tomatoes
- 3 tablespoons extra-virgin olive oil
- 1.5 tablespoons red wine vinegar
- 1 clove garlic clove, minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
Trim the ends from both the green and yellow beans, then cut them into roughly 2-3 inch (5-7 cm) pieces.
Bring a large pot of salted water to a boil. Add the green and yellow beans and blanch them for 3-4 minutes, or until they are tender-crisp.
Drain the beans and immediately transfer them to a bowl of ice water to halt the cooking process. Once cooled, drain again and set aside.
Slice the sun-dried tomatoes into thin strips. If they are packed in oil, gently pat them dry with paper towels.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, honey, Dijon mustard, salt, and black pepper to create the vinaigrette.
In a large mixing bowl, combine the green beans, yellow beans, and sliced sun-dried tomatoes. Drizzle the vinaigrette over the top and toss gently to coat all the ingredients evenly.
Sprinkle the salad with the chopped parsley for a fresh, herby finish.
Serve immediately, or refrigerate the salad for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 46.0 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3736 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
