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The Fresh Summer Bean Salad  is our version of the classic bean salad, we have added green and sugar snaps beans in a light basil vinaigrette for a twist. It’s light, full filling and packed with proteins and fiber. If you have extra time, try homemade beans instead of canned, you can make them ahead of time and keep them refrigerated, in their liquid for up to 3 days.
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Fresh Summer Bean Salad
Fresh Summer Bean Salad
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Prep Time 15 minutes
Cook Time 10 minutes
Servings
portions
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
portions
Ingredients
Instructions
  1. Precook the green beans for 2 minutes in hot water. Drain and rinse in cold water. Sliced them lengthwise in halves.
  2. Meanwhile, combine 1/2 cup basil, oil, vinegar, honey (or maple), mustard, salt and pepper in a blender. Puree until smooth.
  3. Mix all beans together and drizzle with the dressing. Garnish with the chopped basil
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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