Shell Bean Salad Recipe

Name: Shell Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced; 1 jalapeno chili, seeds and ribs removed, pepper finely chopped; 1 smal green bell pepper, seeds and ribs removed, pepper finely chopped; ½ cup flat leaf parsley, finely chopped; ½ cup fresh cilantro leaves, finely chopped; 5 tablespoons red wine vinegar; ¾ teaspoon coarse salt; ½ cup extra virgin olive oil; fresh ground pepper, to taste; 8 ounces fresh cranberry beans, shelled (about 3/4 cup); 6 ounces italian beans, trimmed and cut into 1-inch pieces; 6 ounces French haricots vert, trimmed and cut into 1-inch pieces; 8 ounces . shelled edamame (about 1 1/2 cups); 8 ounces chickpeas, canned, rinsed (about 1 1/4 cups); 1 cup small cherry tomatoes (red, orange, or yellow or a combination); 2 ounces purslane (watercress if purslane is not available)

Servings: persons

2 garlic cloves, minced
1 jalapeno chili, seeds and ribs removed, pepper finely chopped
1 smal green bell pepper, seeds and ribs removed, pepper finely chopped
½ cup flat leaf parsley, finely chopped
½ cup fresh cilantro leaves, finely chopped
5 tablespoons red wine vinegar
¾ teaspoon coarse salt
½ cup extra virgin olive oil
fresh ground pepper, to taste
8 ounces fresh cranberry beans, shelled (about 3/4 cup)
6 ounces italian beans, trimmed and cut into 1-inch pieces
6 ounces French haricots vert, trimmed and cut into 1-inch pieces
8 ounces . shelled edamame (about 1 1/2 cups)
8 ounces chickpeas, canned, rinsed (about 1 1/4 cups)
1 cup small cherry tomatoes (red, orange, or yellow or a combination)
2 ounces purslane (watercress if purslane is not available)

1
Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt.
2
Add oil in a slow, steady stream, whisking until emulsified.
3
Season with pepper.
4
Make the salad: Prepare an ice-water bath.
5
Bring a large pot of water to a boil.
6
Add cranberry beans, and cook for 7 minutes.
7
Add Italian beans, and haricot verts, and cook for 3 minutes.
8
Add edamame and cook for 2 minutes more.
9
Usng a slotted spoon, transfer all the beans to the ice-water bath.
10
Drain and pat dry.
11
Toss beans, chickpeas, tomatoes and purslane or watercress, with dressing.
12
Season with salt and pepper, and serve with bread.

606

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 16 ingredients. The key ingredients include: 2 garlic cloves, minced, 1 jalapeno chili, seeds and ribs removed, pepper finely chopped, 1 smal green bell pepper, seeds and ribs removed, pepper finely chopped, ½ cup flat leaf parsley, finely chopped, and more.

Yes, Shell 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!

Shell Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions