Name: Three Bean Salad with Creamy Lemon Dressing
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Australian
Ingredients: Dressing; 1/2 cup plain greek yogurt - whole milk; 1/4 cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 1/2 teaspoon finely minced garlic; 1/2 teaspoon kosher salt; Salad; 1 pound green beans, washed, root end trimmed; 1 pound yellow beans, washed, root end trimmed; 2 tablespoons olive oil (to sauté onions); 2 medium red onions, sliced in half through the root. Each half thinly sliced crosswise; 1/4 teaspoon salt (for the onions); 3 ripe plum tomatoes; 1 15-ounce cans cannellini beans, drained and rinsed; 1/2 cup, packed basil leaves, washed, dried, finely chopped; Kosher salt and fresh ground pepper, to taste

Description

A great summer side dish with assorted beans, fresh basil, and a light, bright lemon-yogurt dressing.

Ingredients

Scale

Dressing
1/2 cup plain greek yogurt - whole milk
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon finely minced garlic
1/2 teaspoon kosher salt
Salad
1 pound green beans, washed, root end trimmed
1 pound yellow beans, washed, root end trimmed
2 tablespoons olive oil (to sauté onions)
2 medium red onions, sliced in half through the root. Each half thinly sliced crosswise
1/4 teaspoon salt (for the onions)
3 ripe plum tomatoes
1 15-ounce cans cannellini beans, drained and rinsed
1/2 cup, packed basil leaves, washed, dried, finely chopped
Kosher salt and fresh ground pepper, to taste

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Instructions

In a small bowl whisk the yogurt and olive oil. Add lemon juice, garlic and salt, and whisk until creamy and fully combined. Set dressing aside.
Fill a large pot halfway with water and 2 teaspoons of salt. Bring to a boil. Add beans and cook until crisp-tender, 4-5 minutes. Using tongs, transfer beans to a large bowl of ice-water to stop the cooking process. Drain and refill the bowl with cold water. Drain and set aside.
Heat 2 tablespoons of olive oil in a medium skillet. Add onions and cook, over medium-low heat, stirring occasionally, for 10 minutes, until soft. Sprinkle with 1/4 teaspoon salt. Set aside to cool.
Slice tomatoes in half lengthwise. Pull out the seeds and watery pulp. Dice the flesh. Set aside.
In a large bowl, combine green and yellow beans, onions, tomatoes, basil, and cannellini beans. Pour dressing on top and toss to combine. Season with salt and pepper, to taste. (Can be made a day ahead. Let salad warm at room temp for 15 minutes or so and toss, before serving)

Notes

[This post first appeared on Panning The Globe in May 2013. It was updated in August 2019 with added nutritional information and more details added to the written post]

Prep Time: 30 mins
Cook Time: 15 mins
Category: Salad, Side Dish
Method: Stovetop
Cuisine: Australian