Summer Bean Salad with Creamy Lemon Dressing
Bright, refreshing, and loaded with vibrant flavors, this Summer Bean Salad with Creamy Lemon Dressing is a must-try dish for warm-weather gatherings. Featuring a mix of tender blanched green and yellow wax beans, hearty chickpeas, sweet cherry tomatoes, and zesty red onion, this salad offers a delightful harmony of textures and colors. The star of the recipe is the luscious, tangy dressing made with Greek yogurt, lemon juice, Dijon mustard, and a touch of honey, bringing a creamy yet light finish to every bite. Ready in just 30 minutes and best served chilled, this is the ultimate make-ahead side dish for barbecues, picnics, or a simple, healthy summer lunch. Packed with wholesome ingredients and a pop of fresh parsley, this salad is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 300 grams green beans
- 300 grams yellow wax beans
- 400 grams canned chickpeas
- 200 grams cherry tomatoes
- 1 small red onion
- 30 grams fresh parsley
- 120 grams Greek yogurt
- 60 grams mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon honey
Instructions
Trim the ends of the green beans and yellow wax beans. Cut them into 2-inch pieces.
Bring a large pot of salted water to boil. Blanch the green and yellow wax beans for 3-4 minutes until tender but still crisp. Drain and immediately rinse under cold running water to stop the cooking process. Set aside.
Rinse the canned chickpeas under cold water and drain well.
Halve the cherry tomatoes. Finely chop the red onion and parsley.
In a large mixing bowl, combine the blanched beans, chickpeas, cherry tomatoes, red onion, and parsley.
In a smaller bowl, prepare the creamy lemon dressing by whisking together Greek yogurt, mayonnaise, lemon juice, lemon zest, Dijon mustard, olive oil, salt, black pepper, and honey.
Pour the dressing over the salad ingredients. Gently toss to combine, ensuring all the vegetables and beans are coated evenly in the dressing.
Taste the salad and adjust the seasoning with additional salt or lemon juice if needed.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a side dish or light summer meal.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 24.2 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1707 mg | 36% | |
*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.
