Best 3 Summer Bean Salad With Creamy Lemon Dressing Recipes

Indulge in the vibrant flavors of summer with this refreshing Bean Salad featuring a medley of fresh green beans, edamame, corn, and juicy tomatoes. Tossed in a luscious Creamy Lemon Dressing, this salad offers a delightful balance of tangy, creamy and herbaceous notes. Served alongside a hearty Grilled Herb Chicken, this salad transforms into a complete and satisfying meal. For a vegan option, try the equally delicious Vegan Lemon Tahini Dressing, which boasts a rich, nutty flavor profile.

This versatile recipe also includes a delightful Quinoa Tabbouleh Salad and a zesty Lemon Herb Vinaigrette. The Quinoa Tabbouleh Salad combines fluffy quinoa with chopped parsley, mint, tomatoes, and a hint of lemon, while the Lemon Herb Vinaigrette adds a burst of brightness to your favorite salads and grilled dishes.

Here are our top 3 tried and tested recipes!

SUMMER BEAN SALAD WITH CREAMY LEMON DRESSING

SUMMER BEAN SALAD WITH CREAMY LEMON DRESSING image

Categories Healthy

Number Of Ingredients 11

Ingredients

1 pound mixed summer beans, such as sugar snap peas, hericot verts or green beans, yellow wax beans or runner beans, stems trimmed
1 1/2 shallots, finely chopped
1/2 cup walnut halves and pieces, toasted
1 handful of fresh flat-leaf parsley, chopped
1 tablespoon grainy mustard
1 tablespoon hot water
1/2 teaspoon sugar
Juice of 1/2 lemon
1/3 cup extra-virgin olive oil
1/4 cup crème fresh or sour cream
Kosher salt and freshly ground pepper

Steps:

Bring a large pot of salted water to a boil. Add all of the beans and cook until crisp-tender, about 3 to 5 minutes (they'll all be done roughly at the same time). Drain, transfer to a bowl of salted ice water to stop the cooking, and drain well. Transfer to a mixing bowl and toss in the shallots, walnuts and parsley. In a jar, combine the mustard, water, sugar, lemon juice, oil, crème fresh, salt and pepper. Put the cap on and shake vigorously to emulsify. Just before you serve the salad, pour the dressing over the beans and toss well to coat with the dressing. Note: I toast walnuts on a baking sheet in a 375-degree oven for 7 to 8 minutes, until fragrant.

SUMMER BEAN SALAD WITH CREAMY LEMON DRESSING

Summer Bean Salad With Creamy Lemon Dressing image

This recipe is from Eat This Book by Tyler Florence. Tyler came up with this recipe while strolling through the Union Square Greenmarket in New York City and he came across some really cool summer beans -- yellow wax beans and haricots verts. He put together a simple vinaigrette of lemon juice, mustard, and creme fraiche.

Provided by Crafty Lady 13

Categories Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb green beans, yellow wax beans or 1 lb runner beans, stems trimmed
1 1/2 shallots, finely chopped
1/2 cup walnut halves, and pieces toasted
1 handful fresh flat-leaf parsley, chopped
1 tablespoon grainy mustard
1 tablespoon hot water
1/2 teaspoon sugar
1 lemon, juice of
1/3 cup extra virgin olive oil
1/4 cup creme fraiche or 1/4 cup sour cream
kosher salt & freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add all of the beans and cook until crisp-tender, 3 to 5 minutes (they'll all be done at roughly the same time). Drain, transfer to a bowl of salted ice water to stop the cooking, and drain well. Transfer to a mixing bowl and toss int he shallots, walnuts, and parsley.
In a jar, combine the mustard, water, sugar, lemon juice, oil, creme fraiche, salt, and pepper. Put the cap on and shake vigorously to emulsify. Just before you serve the salad, pour the dressing over the beans and toss well to coat with the dressing.

GARBANZO BEAN SALAD WITH TUNA AND CREAMY LEMON DRESSING

Garbanzo Bean Salad With Tuna and Creamy Lemon Dressing image

Make and share this Garbanzo Bean Salad With Tuna and Creamy Lemon Dressing recipe from Food.com.

Provided by Loadedpbj

Categories Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup low-fat plain yogurt
4 tablespoons low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 head chopped romaine lettuce
1 (6 ounce) can tuna in water (drained)
1 (15 ounce) can garbanzo beans
1 cup chopped spring onion
1 cup chopped celery
1 cup halved cherry tomatoes
1/2 cup chopped fresh parsley
salt
fresh ground black pepper

Steps:

Whisk together yogurt, mayo, mustard, lemon juice and zest in a small bowl to blend.
In a large bowl add lettuce, beans, tuna, onions, celery, tomatoes and parsley.
Pour the dressing over the salad.
Season salad to taste with salt and pepper.
Toss to blend.
The lettuce can also be substituted for 4 cups of cooked pasta (the spiral kind works best I think).
Or just leave out the lettuce completely, cut the yogurt in half and use the salad as a pita filling.

Nutrition Facts : Calories 268.2, Fat 3.7, SaturatedFat 0.8, Cholesterol 20, Sodium 609.8, Carbohydrate 40.7, Fiber 10, Sugar 10.1, Protein 20.5

Tips:

Choose fresh, seasonal beans. This will ensure that your salad is packed with flavor.
Don't overcook the beans. They should be tender but still have a slight crunch.
Let the beans cool completely before assembling the salad. This will help the flavors to meld.
Use a variety of beans in your salad. This will add flavor and texture.
Don't be afraid to experiment with different dressings. The creamy lemon dressing in this recipe is just one option.
Garnish your salad with fresh herbs or crumbled cheese. This will add a pop of color and flavor.

Conclusion:

Summer bean salad with creamy lemon dressing is a delicious and refreshing dish that is perfect for a summer picnic or potluck. It is also a great way to use up fresh, seasonal beans. With its bright flavors and creamy dressing, this salad is sure to be a hit with everyone who tries it.