a plate of food

Green and Yellow Bean Salad

Summer is the season for salads and our Fresh Green and Yellow Bean Salad from Beautiful Living Cooking, The Cal-a-Vie Health Spa Way is a favorite with vibrant presentation and seasonal flavors. This delightful and easy to prep salad with ingredients typical of what you would find in a Mediterranean diet it is rich in monounsaturated fats and high in fiber and perfect for sharing with family, and friends. This salad will surely be a topic around the table – have the recipe ready to give out!

Green and Yellow Bean Salad with Heirloom Tomatoes, Olive Tapenade and Grapefruit Vinaigrette

Serves 6
Our fresh bean salad is the Cal-a-Vie take on a typical Mediterranean diet, which is generally rich in monounsaturated fats and high in fiber. Filled with fruits, vegetables, fish, and olive oil, this diet makes for a heart-healthy style of eating. The Mediterranean lifestyle also encourages dining with family and friends making meals a social experience!

3 cups haricot verts, trimmed
3 cups yellow wax beans, trimmed

Prepare a large bowl of ice water (50% ice to 50% water). In a large pot, over high heat, bring 4 quarts of water to a rolling boil. Add the haricot verts and let them cook for about 3 minutes. Remove the haricot verts from the boiling water and plunge into the ice bath. Allow the beans to completely cool before removing them from the ice bath. Remove the beans and dry on a towel. Repeat this process for the yellow wax beans. Set beans aside in the refrigerator.

Olive Tapenade:
2 cups Kalamata olives, pitted
2 garlic cloves
2 teaspoons anchovy paste
1 teaspoon fresh chopped rosemary
1 tablespoon capers
½ cup olive oil

In a food processor, add all the ingredients and puree until completely smooth. Set aside.

Grapefruit Vinaigrette:
1 cup grapefruit juice
2 tablespoons white balsamic vinegar
¼ cup honey
2 tablespoons Dijon mustard
½ cup water
1 teaspoon sea salt
1½ cups grapeseed oil

In a blender, combine all of the ingredients except for the grapeseed oil. While the blender is turned on high, slowly add the grapeseed oil until it is completely emulsified. Set aside.

Salad Assembly:
3 cups blanched haricot verts
3 cups blanched yellow wax beans
1 cup Grapefruit Vinaigrette
½ cup Olive Tapenade
2 cups cherry tomatoes, halved
1 cup grated Parmesan cheese

In a large bowl, toss the beans with the Grapefruit Vinaigrette. On 6 separate plates, smear 1 to 2 tablespoons of the Olive Tapenade. Add about a cup of the dressed beans onto the center of each plate. Place 6 to 8 cherry tomato halves on top of the beans. Sprinkle each salad with about a tablespoon of Parmesan cheese and drizzle with additional dressing. Store any extra dressing in the refrigerator.

Nutrition per serving – Calories 163 Fat 12g; Protein 4g; Carbs 12g; Sugar 5g; Fiber 4g; Sodium 193mg

Find more wonderful salad recipes like this one in Cal-a-Vie Health Spa's award-winning cookbook Beautiful Living.

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