Yellow Bean and Rapini Salad Yellow Bean and Rapini Salad

Image: Ryan Brook | Food Styling: Noah Witenoff | Prop Styling: Madeleine Johari

Bursting with bright veggies and coated in a lemony dressing, this easy make-ahead salad is a lighter twist on green bean casserole. For a more subtle dressing, omit the lemon zest.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2014

Ingredients

Honey Lemon Dressing:

Method

Honey Lemon Dressing: In bowl, whisk together lemon zest (if using), lemon juice, honey, mustard, garlic, thyme, salt and pepper. Gradually whisk in oil until combined. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

In large saucepan of boiling lightly salted water, cook beans until tender, about 2 minutes. Using slotted spoon or tongs, transfer to large bowl of ice water to chill; drain and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In same saucepan of boiling water, cook rapini just until tender, about 2 minutes. Transfer to large bowl of ice water to chill; drain and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In large bowl, toss together beans, rapini and dressing. Transfer to serving platter; sprinkle with almonds.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 364 mg
  • Sugars 3 g
  • Protein 3 g
  • Calories 116.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g

%RDI

  • Iron 13.0
  • Folate 21.0
  • Calcium 8.0
  • Vitamin A 12.0
  • Vitamin C 22.0
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Lunch & Dinner

Yellow Bean and Rapini Salad

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