Red Bean and Green Bean Salad Recipe

Name: Red Bean and Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup small red beans or red kidney beans, washed, picked over and soaked for 6 hours or overnight; 1/2 onion; 3 garlic cloves, 2 of them unpeeled and crushed, 1 of them minced or pureed; 1 bay leaf; Salt to taste; 3/4 pound green beans, stem ends trimmed; 1 tablespoon chopped fresh tarragon; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon chopped chives; 1 teaspoon fresh thyme leaves; 1 tablespoon fresh lemon juice; 2 tablespoons red wine vinegar or sherry vinegar; 2 teaspoon Dijon mustard; 3 tablespoons extra virgin olive oil; 3 tablespoons plain low-fat yogurt or broth from the beans; Freshly ground pepper; 1 to 2 ounces crumbled feta

Servings: persons

1 cup small red beans or red kidney beans, washed, picked over and soaked for 6 hours or overnight
1/2 onion
3 garlic cloves, 2 of them unpeeled and crushed, 1 of them minced or pureed
1 bay leaf
Salt to taste
3/4 pound green beans, stem ends trimmed
1 tablespoon chopped fresh tarragon
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1 teaspoon fresh thyme leaves
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
3 tablespoons plain low-fat yogurt or broth from the beans
Freshly ground pepper
1 to 2 ounces crumbled feta

1
Drain the beans, rinse and place in a heavy saucepan with the onion, the crushed whole cloves of garlic, the bay leaf and enough water to cover by 2 inches.
2
Bring to a boil, reduce the heat and simmer for 30 minutes.
3
Add salt to taste and continue to simmer for an hour to an hour and a half more, until the beans are tender but intact.
4
Turn off the heat and allow to sit for 30 minutes.
5
Remove and discard the onion, garlic cloves and bay leaf.
6
Place a strainer over a bowl and drain the beans.
7
Transfer the beans to a salad bowl.
8
While the beans are simmering, blanch the green beans in salted boiling water for 3 to 4 minutes, or steam them.
9
They should be tender but still have some snap to them.
10
Cut into 2- or 3-inch pieces.
11
Toss together the red beans and the herbs.
12
In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, olive oil and 3 tablespoons broth from the beans (or yogurt, if you used canned beans).
13
If you have time, allow the mixture to marinate, in or out of the refrigerator, for 30 minutes before adding the green beans and serving.
14
Add the green beans and toss again just before serving.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 cup small red beans or red kidney beans, washed, picked over and soaked for 6 hours or overnight, 1/2 onion, 3 garlic cloves, 2 of them unpeeled and crushed, 1 of them minced or pureed, 1 bay leaf, and more.

Yes, Red Bean and Green 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.

That's it — enjoy your meal!

Red Bean and Green Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions