Green Bean and Shallot Salad

Well, it’s been quite a while since my last post. Not to worry, I’ve still been cooking-just not posting as much (or really at all). However, my little brother is going back to college this year, and he occasionally reads these, so I might start using it as a way to share recipes with him (that’s the goal at least).

I recently bought the Williams Sonoma “Salad of the Day” cookbook, and today I made my first one out of it! The idea with the cookbook is that there’s a salad for each day of the year (365 total!!). They sometimes use seasonal ingredients, and the summer months are a little “lighter”. I absolutely love it, and I can’t wait to try them all!

Instead of trying to pick “one that looked cool to try” from the entire book, I decided to just make the salad for the day (August 18th), no matter how I felt about it. Trying to get the ingredients was a little interesting. I was 100% ready to pay the millions of dollars for fresh fava beans, fresh wax beans, and fresh romano beans, but I couldn’t find them in the store! So, instead I substituted green beans and canned butter beans, and it actually turned out really well! I would definitely make it again.


Notes for future renditions of this recipe:

  1. Frozen green beans would probably work just fine (the steamable kind)
  2. If you’re not big on onions, 1 shallot is probably enough. Mine had 4 total bulbs.
  3. I think I could get away with using less olive oil (maybe 1/2 c?) 




1 1/2 lbs fresh green beans (or 2 12 oz bags), cut into 2 in. pieces

2 cans butter beans (2 normal 15 oz cans), drained

2 shallots, minced (if you’re sensitive to the taste of onions, use 1)

1 tsp ground coriander

1/4 c lemon juice

zest of 1/2 lemon

2 Tbsp white wine vinegar

3/4 c olive oil



  1. Fill a pot with enough water to immerse all of the green beans. Bring to a boil, and then dump the green beans in. Boil for 3 minutes, and then dump the green beans into ice water to cool them.
  2. Use a dry pan to toast the coriander for 20 seconds, stirring constantly. Remove from heat and pour into a small bowl.
  3. Add the lemon juice, lemon zest, vinegar, and shallots to the coriander and whisk to combine.
  4. Add in the olive oil gradually, and continue whisking until the dressing is smooth.
  5. Combine the green beans and butter beans in a large mixing bowl. Add in the dressing and mix well.
  6. Refrigerate for 1 hr, and serve chilled.






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