This Summer Beans & Greens salad captures the essence of the season with a vibrant mix of crisp beans, tender greens, and a bold chili-pepper vinaigrette. Bright, textural, and layered with flavor, it’s finished with creamy feta and fresh herbs for a dish that feels both refreshing and satisfying—perfect for warm days and al fresco dining.
Summer Beans & Greens wtih Chili-Pepper Vinaigrette and Feta
Great for Salad
Ingredients
For the Dressing
4 oz Chili-Pepper Mignonette
4 oz Extra Virgin Olive Oil
Salt and Pepper to taste
For the Salad
6 oz Fresh Green Beans, trimmed, blanched, and cut into 1” pieces
6 oz Fresh Yellow Wax Beans, trimmed, blanched, and cut into 1” pieces
6 oz Fresh Shelling Beans (cranberry beans, chickpeas, edamame) cooked until tender
4 oz Celery, small dice
4-5 oz Chili-Pepper Vinaigrette
8 oz Mixed Baby Lettuces, cleaned and chopped
4 Small Radishes (Easter egg, Purple Ninja, French Breakfast, etc.), shaved thin
Kosher Salt and Fresh Ground Black Pepper to taste
Crumbled Feta Cheese, as needed for garnish
Parsley leaves, dill sprigs, and chive batons, as needed for garnish
Directions
For the Dressing:
In a medium mixing bowl, add the mignonette and slowly stream in the olive oil while whisking constantly. Taste and adjust seasoning as needed (you want this to border on over seasoned).
For the Salad:
Combine all the beans, celery, and vinaigrette in a large mixing bowl and stir well to combine. Allow to marinate in the refrigerator 1-3 hours. When ready to serve, mix the lettuces and the beans together, check seasoning, and transfer to a serving dish. Top with shaved radishes, cheese, and mixed herbs, and serve.
