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Green and White Bean Salad


Green and White Bean Salad

Feel free to turn our zippy two-bean salad into a three-bean salad by adding an extra can of another kind of beans—just increase the seasoning a little bit if you do.
Prep Time 15 minutes
Total Time 11 minutes
Servings 4 servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Strainer or colander
  • Large bowl
  • Large spoon


  • 2 cups trimmed and chopped green beans (roughly 1⁄2-inch pieces)
  • 1 (15-ounce) can small white beans, drained and rinsed
  • 1/2 cup shredded or diced Swiss cheese (or your favorite cheese)
  • 2 tablespoons vinegar (any kind)
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt


  • Put all the ingredients in the bowl and mix well.
  • Taste the salad. Does it need more vinegar or a pinch of salt? If it does, add it and taste again. Serve right away.


• Cook the green beans first, if you like. Kids Advisory Board Member Amine made this salad once with raw green beans and once with steamed green beans, and his family liked it better with cooked beans.
• Add 1 tablespoon chopped fresh herbs (parsley, mint, dill, or cilantro) to the ingredients.
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