Wax Bean Salad | Cook for Your Life
Wax Bean Salad- anti-cancer recipes- cook for your life

Wax Bean Salad

5
Rated 5 out of 5
5 out of 5 stars (based on 11 reviews)
Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

This wax bean salad is a great way to showcase the season’s best veggies. Their colors make the salad look bright and delicious. It’s important to steam the vegetables separately as they all cook at...

Ingredients


  • ¾ pound French green beans, topped and tailed
  • ¾ pound yellow wax beans, topped and tailed
  • ½ pound new carrots scrubbed and cut into julienne strips about the same size as the beans
  • 1 large red pepper de-seeded and cut into thin julienne strips
  • ¼ cup toasted sunflower seeds
  • 1 large head of Boston lettuce, washed, dried, and cut into a coarse chiffonade

Dressing:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • ½ teaspoon brown sugar
  • 1 tablespoon water (optional)
  • 5 tablespoons olive oil
  • 2 cups basil leaves washed, dried and shredded into a chiffonade
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Nutrition Facts

Calories

175 cals

Fat

13 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g

Carbohydrates

14 g

Sugar

5 g

Fiber

6 g

Protein

4 g

Sodium

355 mg

*per serving

Directions

  1. Sprinkle the beans and carrots with a little sea salt and steam in separate batches until each are just ‘al dente’, about 3 minutes each. Run cold water over them to stop them cooking. Dry and set aside.
  2. In a bowl, make the dressing by whisking the mustard, lemon juice, salt, and sugar. Gradually beat in the oil. Taste for seasoning. Add water if needed. Stir the basil leaves into the dressing.
  3. Toss the beans with the dressing.
  4. In a large salad bowl, lay the shredded lettuce, and pile the dressed beans in the middle. When you are ready to serve, toss the whole salad together.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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