Layered Summer Bean Salad Recipe

Name: Layered Summer Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1 cup smooth marinara sauce; 1 cup olive oil; Juice of 1 lemon (2-3 tablespoons); Juice of 1 lime (1-2 tablespoon); 1 bunch green onions, trimmed, chopped (about 2 cups); 1 jalapeno, seeded, minced (wear gloves); Salad; 1 can (15.5 ounces) cannelini beans, rinsed and drained; 1 can (15.5 ounces) light red kidney beans, rinsed and drained; 1/2 seedless cucumber, unpeeled, medium diced (about 2 cups); 3 tablespoons finely diced red onion; 2 cans (15.5 ounces each) black beans, rinsed and drained; 2 tablespoon chopped fresh cilantro; 1 teaspoon Tabasco sauce; 2 cans (15.5 ounces each) garbanzo beans, rinsed and drained; 1 tablespoon fresh chives; 1/2 pound fresh green beans, trimmed, cut in 1 1/2-inch pieces (about 2-1/4 cups); 2 ounces (about 10) peppadews cut in thin, match like strips

Servings: persons

Dressing
1 cup smooth marinara sauce
1 cup olive oil
Juice of 1 lemon (2-3 tablespoons)
Juice of 1 lime (1-2 tablespoon)
1 bunch green onions, trimmed, chopped (about 2 cups)
1 jalapeno, seeded, minced (wear gloves)
Salad
1 can (15.5 ounces) cannelini beans, rinsed and drained
1 can (15.5 ounces) light red kidney beans, rinsed and drained
1/2 seedless cucumber, unpeeled, medium diced (about 2 cups)
3 tablespoons finely diced red onion
2 cans (15.5 ounces each) black beans, rinsed and drained
2 tablespoon chopped fresh cilantro
1 teaspoon Tabasco sauce
2 cans (15.5 ounces each) garbanzo beans, rinsed and drained
1 tablespoon fresh chives
1/2 pound fresh green beans, trimmed, cut in 1 1/2-inch pieces (about 2-1/4 cups)
2 ounces (about 10) peppadews cut in thin, match like strips

1
1. Whisk together the marinara sauce, olive oil, lemon juice, lime juice, green onions, and jalapeno in a mixing bowl. Place the dressing aside.
2
2. Combine cannelini beans with 1/2 cup dressing; season with salt and pepper. Spread evenly in bottom of large clear glass bowl.
3
3. Combine kidney beans with 1/2 cup dressing; season with salt and pepper. Spread evenly on top of cannelini beans.
4
4. Combine cucumber and red onion; season with salt and pepper. Spread evenly on top of kidney bean layer.
5
5. Combine black beans, cilantro, Tabasco, and 1/2 cup dressing; season with salt and pepper. Spread evenly as next layer of salad.
6
6. Combine garbanzo beans, chives, and 1/2 cup dressing; season with salt and pepper. Layer on salad.
7
7. Blanch green beans 2-3 minutes in large pot of boiling salted water. Drain; transfer to bowl of ice water. Drain. Combine with peppadews and remaining dressing; season with salt and pepper. Layer on top of salad.

1338

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Dressing, 1 cup smooth marinara sauce, 1 cup olive oil, Juice of 1 lemon (2-3 tablespoons), and more.

Yes, Layered Summer Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered Summer Bean Salad

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