Recipe: Crunchy Bean Salad

by Jessie on April 25, 2013

Crunchy Bean Salad

This is an excellent salad to use up mass quantities of vegetables from your garden, farmer’s market or Costco trip. Add in whatever you have in your fridge!

(Adapted from Tasty Kitchen)


1 pound fresh green beans
1 zucchini
1 ear fresh corn or half a can of corn
½ white or red onion
10 cherry tomatoes, sliced in half
1 large cucumber, cut into bite sized pieces
1/2 can (15 oz) garbanzo beans
1/2 cup fresh nozzarella (more if you want)
2 Tablespoons bacon crumbles (optional)
1 cup cooked cous cous
3 leaves basil (fresh REALLY makes a difference)
3 leaves mint (optional)

¼ cup Balsamic Vinegar
1 teaspoon Honey
1 teaspoon Dijon Mustard
¼ cups Olive Oil (add more if needed- up to 1/2 cup)


Prepare ice bath in sink by filling a large bowl with cold water and ice.

Steam or boil (in generously salted water) beans, zucchini and corn all together. Until just barely cooked. Overcooking is to be avoided at all costs. You want the veggies to retain a crunch without being too tough.

Immediately drain veggies and plunge into ice bath. This is an essential step to retain the bright green colors and the crunch of the beans and zucchini.

Drain and dry then chop all veggies to desired size. For this recipe I like to cut the longer beans into 1-2 inch pieces. Same for zucchini. Cut the corn off the cob. Put them all into a large bowl. Add garbanzos, tomatoes and anything else you need to get rid of.

Add cheese and bacon if using.

MAKE DRESSING: stir vinegar, honey and mustard together with a wire whisk. Add olive oil in a slow stream while constantly and vigorously whisking.  Add to veggies and chill.

Immediately before serving, julienne basil and mint and sprinkle over salad, cook cous cous and add to salad.

Salt and pepper to taste.

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

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