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!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

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

Directions

Step 1

Trim the ends of the green beans and yellow wax beans. Cut them into 2-inch pieces.

Step 2

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.

Step 3

Rinse the canned chickpeas under cold water and drain well.

Step 4

Halve the cherry tomatoes. Finely chop the red onion and parsley.

Step 5

In a large mixing bowl, combine the blanched beans, chickpeas, cherry tomatoes, red onion, and parsley.

Step 6

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.

Step 7

Pour the dressing over the salad ingredients. Gently toss to combine, ensuring all the vegetables and beans are coated evenly in the dressing.

Step 8

Taste the salad and adjust the seasoning with additional salt or lemon juice if needed.

Step 9

Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Step 10

Serve chilled as a side dish or light summer meal.

Nutrition Facts

Serving size	(947.6g)

Amount per serving	% Daily Value*
Calories	986.4

Total Fat 51.2g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 62.8mg	0%
Sodium 1495.5mg	0%
Total Carbohydrate 101.1g	0%
Dietary Fiber 26.7g	0%
Total Sugars 24.2g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 383.6mg	0%
Iron 8.9mg	0%
Potassium 1707.1mg	0%

*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.

Source of Calories

Fat: 46.5%

Protein: 12.6%

Carbs: 40.8%