Bean Salad in Preserved Lemon Vinaigrette

Photo by: healthierkitchen

by healthierkitchen

about 1 year ago

feastathome's Testing Notes:

Healthierkitchen's green bean salad with preserved lemon delivers crunch, creaminess, and brightness in every bite. Raw green beans paired with soft cannelini beans was an unexpected and spirited coupling. The preserved lemon is a great foundation for the vinaigrette, adding just a hint of sweetness and acidity, and letting the bean and tomato flavors shine. Note: While the recipe doesn't call for salt, we recommend seasoning the dish to taste.

I've made the "salsa" from Suzanne Goin's halibut recipe a number of times and it is delicious. I started using my adaptation in a number of different ways and this one has been a big hit.

Serves 4

for the vinaigrette:

  • 1 Tablespoon finely chopped shallot
  • 1 Tablespoon red wine vinegar
  • 1 preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced
  • 1/2 teaspoon agave nectar
  • 1/3 cup olive oil
  • freshly ground pepper

for the salad:

  • 2 cups cannellini beans, either cooked from dried or from one can of no sodium added beans
  • 1 dry pint French green beans (haricots verts), stem ends trimmed and cut in two
  • 1 handful or two of yellow or red cherry or grape tomatoes, halved lengthwise
  1. To prepare the vinaigrette, place the shallot and vinegar in a bowl and let sit for about 5 minutes. Whisk in the agave nectar, and then the oil. Add in the preserved lemon rind and a couple of grinds of pepper. Set aside.
  2. Combine the two kinds of beans and the tomatoes in a serving bowl. Spoon about half the dressing over top and mix gently to combine. Add more, Tablespoon by Tablespoon until you achieve a balance you like. You might not use it all and can save the rest in a tightly sealed container in the refrigerator for a couple of days.
  3. Serve at room temperature. If you make it earlier in the day, refrigerate until ready to use, but take out of the refrigerator about a half an hour before you want to serve.

Nutrition Info:


  • 504 calories
  • 19g total fat
  • 3g saturated fat
  • 0mg cholesterol
  • 18mg sodium
  • 63g carbohydrate (16g dietary fiber, 3g sugar)
  • 24g protein
6 Comments Add a Comment
  • Fb

    BlueKaleRoad says: Oh wow, this sounds divine. What a combination of flavors! I'd like to make my own preserved lemons, too - they would add brightness to so many dishes.

    about 1 year ago Reply to this »
  • Dsc_0382

    healthierkitchen says: thanks so much! This is the third year I've made them and now I can't imaging not having any. I use Meyer lemons when they are in season and not too expensive here, and usually make two quarts. This year I also made two smaller jars for friends. You need about twice as many lemons as you actually preserve so that you can cover with lemon juice.

    about 1 year ago
  • Fb

    BlueKaleRoad says: Thanks for the inspiration! I always appreciate DIY tips. :)

    about 1 year ago
  • Dsc_0382

    healthierkitchen says: thanks sdebrango! Lemon zest would be nice and maybe use lemon juice instead of vinegar for the dressing. Next year, though, if you want, I'll send you the very easy method I use for the preserved lemons! It's so easy and the flavor is really different that zest - more lemony somehow.

    about 1 year ago Reply to this »
  • Oldies_joemare_bd

    sdebrango says: I would love your recipe and method of preserving lemons. Yes please when you get the chance next year do send. They look beautiful in the picture and I have tasted preserved lemons and love them but don't know how to do it Thank you.

    about 1 year ago
  • Oldies_joemare_bd

    sdebrango says: This sounds really good, I don't have preserved lemons could I just use fresh? Maybe some lemon zest? I guess it wouldn't be exactly the same but would at least give that fresh lemon flavor. I really love green bean salads.

    about 1 year ago Reply to this »

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