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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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
Directions
Step 1
Trim the ends from both the green and yellow beans, then cut them into roughly 2-3 inch (5-7 cm) pieces.
Step 2
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.
Step 3
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.
Step 4
Slice the sun-dried tomatoes into thin strips. If they are packed in oil, gently pat them dry with paper towels.
Step 5
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.
Step 6
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.
Step 7
Sprinkle the salad with the chopped parsley for a fresh, herby finish.
Step 8
Serve immediately, or refrigerate the salad for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
| Serving size | (641.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 747.6 |
| Total Fat 44.6g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1714.5mg | 0% |
| Total Carbohydrate 85.3g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 46.0g | |
| Protein 20.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 297.8mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 3735.6mg | 0% |
Source of Calories