A layered approach puts a modern spin on three-bean salad

I’ve noticed a trend in food plating popping up everywhere lately - at the hottest new restaurants, in viral social media videos and in celebrated new cookbooks.

It’s a layered approach where a creamy base, such as a bean dip or whipped feta or tofu, is first spread luxuriously onto a plate. It’s followed by a medley of dressed vegetables, a salad or a saucy stir-fry, for example, that gets piled high, then crowned with fresh herbs and/or something crunchy, such as nuts, seeds or crispy onions. It’s a tiered serving style that gives a fresh, modern vibe to a dish, elevating the food both literally and figuratively.

Thinking this approach could bring new light to even the stodgiest staples, I gave it a spin with a classic three-bean salad, and I’m thrilled with how well it worked.

I used a food processor to whip one of the bean trio - cannellini beans - into a creamy dip, with lemon, garlic, olive oil and salt. I spread that onto a serving platter, then heaped it with a salad of blanched green beans, red kidney beans, onion and celery, all dressed in the familiar, sweet-tangy dressing that was sweetened with honey rather than refined sugar. For a finishing flourish, I sprinkled ribbons of fresh basil on top.

The resulting salad is a stunning upgrade, with all the essential flavors of the summer favorite, refreshed with a layer of crave-able, creamy texture and a contemporary sense of style.
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Layered Three-Bean Salad
Servings:4-8 (makes 6 cups)
Active time: 45 mins, Total time: 1 hour

This recipe levels up the famous three-bean salad by turning one of the trio - the white beans - into a creamy, lemony dip. Spread that onto a platter as the base layer, then pile a sweet, tangy and crisp salad of green beans, kidney beans, celery and onion on top. Crown with ribbons of basil for a fresh, elevated take on a familiar favorite. Serve as a side dish or vegetarian main course.

Storage: Refrigerate the green bean mixture and white bean puree separately for up to 3 days. Refrigerate any remaining dressing for up to 1 week.

INGREDIENTS
12 ounces green beans, trimmed
1/4 cup apple cider vinegar
6 tablespoons extra-virgin olive oil, divided
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon fine salt, divided
1/4 teaspoon freshly ground black pepper
One (15.5-ounce) can red kidney beans, drained and rinsed
2 celery stalks, thinly sliced on the diagonal (scant 1 cup)
1/2 cup thinly sliced red onion (half-moons)
One (15.5-ounce) can cannellini beans, drained and rinsed
1 1/4 teaspoons finely grated lemon zest (from 1 lemon)
2 tablespoons fresh lemon juice (from the same lemon)
1 garlic clove, minced or finely grated
1/3 cup thinly sliced fresh basil leaves

DIRECTIONS

Step 1
Bring a large pot of water to a boil over high heat, and prepare a large bowl of ice water. Add the green beans to the boiling water and cook until slightly tender but still crisp and bright green, about 2 minutes. Drain, then transfer the green beans to the ice water and cool completely, about 30 seconds. Transfer to a cutting board, pat dry and cut into 1-inch pieces.

Step 2
In a large bowl, whisk together the vinegar, 3 tablespoons of the oil, the honey, mustard, 1/4 teaspoon of the salt, and the pepper. Add the green beans, kidney beans, celery and onion, and toss to combine. Allow to marinate in the dressing for at least 20 minutes at room temperature, or refrigerate in an airtight container until needed.

Step 3
In a food processor, combine the cannellini beans, the remaining 3 tablespoons of oil, the lemon zest and juice, the garlic and the remaining 1/4 teaspoon of salt, and process until smooth and creamy. If not serving right away, cover and refrigerate until needed.

Step 4
To assemble the salad, spread the white bean puree on a large serving platter. Use a slotted spoon to distribute the green bean mixture on top of the bean puree, and drizzle with as much of the dressing from the bottom of the bowl as you like. Serve any remaining dressing on the side or refrigerate for up to 1 week. Sprinkle the basil on top of the salad and serve.

Substitutions: Green beans >> haricots verts. To make this vegan >> use agave or maple syrup instead of honey. Dijon mustard >> other mustard. Cannellini beans >> other white beans, or chickpeas.

Nutritional facts per serving (about 2/3 cup green bean mixture with dressing and 2 2/3 tablespoons white bean puree), based on 8: Calories: 199, Fat: 11 g, Saturated Fat: 2 g, Carbohydrates: 22 g, Sodium: 276 mg, Cholesterol: 0 mg, Protein: 6 g, Fiber: 6 g, Sugar: 6 g.

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and registered dietitian nutritionist Ellie Krieger.