Two-Bean Herb Salad with Lemon

Name: Two-Bean Herb Salad with Lemon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 400 g can cannellini beans drained and rinsed; 200 g green beans or runner beans, trimmed or sliced; 1 red onion; 1 large handful soft herbs, chopped; 3 tbsp olive oil; 1 tbsp lemon juice

This fresh two-bean herb salad combines crisp green beans, creamy cannellini beans, and a bright lemon dressing for a simple side that tastes anything but basic. A lightly charred red onion adds extra depth, while fresh herbs keep the salad vibrant and refreshing.

Servings4 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

can cannellini beans drained and rinsed
400 g
green beans or runner beans, trimmed or sliced
200 g
red onion
1
soft herbs, chopped
1 large handful
olive oil
3 tbsp
lemon juice
1 tbsp

Step-by-Step Instructions

Char the whole red onion over hot coals or in a very hot grill pan until the outside is blackened all over. Let it cool completely, then peel away the burnt outer layer and finely chop the tender onion inside. If you prefer a milder shortcut, finely chop the raw onion instead.

Bring a pan of salted water to a boil and cook the green beans for 4 to 5 minutes, until just tender but still slightly crisp. Drain well, then transfer to a bowl with the chopped onion, cannellini beans, olive oil, and lemon juice. Season with salt and black pepper, toss to coat, and chill if making ahead. Fold in the chopped herbs just before serving.

Chef's Tips

You can make the salad a few hours ahead and keep it chilled, but add the herbs at the end so they stay bright. Parsley, mint, dill, or basil all work well here. Store leftovers in an airtight container in the refrigerator for up to 2 days.