Spring Three Bean Salad


6 to 8 servings

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins


1 pound fava beans (shelled)

1 pound fresh green beans (trimmed)

1 shallot (peeled, minced)

1 bunch chives (finely chopped)

1 clove garlic (peeled, minced)

1/4 cup parsley (roughly chopped)

1 lemon (zested, juiced)

3 tablespoons olive oil

1 (15-ounce) can navy beans (drained, rinsed)

Kosher salt and freshly ground pepper


Prepare two separate bowls with an ice bath and set aside.

Bring a large pot of salted water to a boil. Add fava beans and cook 2-3 minutes. Drain and submerge in prepared ice bath until chilled. Drain and remove beans from skins. Discard skins and set aside.

Return large pot of salted water to a boil. Add green beans and cook until bright green and slightly tender, about 2 minutes. Drain and submerge in the remaining ice bath until chilled. Drain and thinly slice beans on a slight bias into 3/4-inch pieces. Set aside.

In a medium bowl, add shallots, chives, garlic, parsley, lemon zest and juice. Whisk to combine and season with salt and pepper. Whisking continuously, slowly drizzle in oil until mixture is emulsified. Set aside.

In a large bowl, add fava beans, green beans and navy beans, stir to combine. Drizzle with vinaigrette and toss to coat. Season with salt and pepper and serve.

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