Green and White Bean Salad

Kids Advisory Board member Aleeza describes this salad as a “crunchy, velvety bean salad,” and we agree. With its tender beans and tangy dressing, this is the perfect side dish for your picnic! Or, stir in a drained can of tuna and make it a main dish.

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Hands-on time: 30   |    Total time: 30   |    Makes: 4 Servings


Cutting board
Sharp knife (adult needed)
Can opener
Colander or strainer
Medium-sized bowl
Measuring cup
Large spoon


2 cup fresh green beans, the stem ends trimmed off, chopped into 1-inch pieces
1 15 oz can, white beans, drained and rinsed
1 cup cherry or grape tomatoes, halved
1 celery stalk, thinly sliced
1⁄3 cup Creamy Vinaigrette


  1. Put all the ingredients in the bowl and mix gently. Taste a bean. Does the salad need more dressing or a pinch of salt? If so, add it and taste again.
  2. Serve right away, or cover and refrigerate up to 1 day.

Try adding any or all of the following:
1/4 cup chopped black olives
1 teaspoon grated lemon zest
1/4 cup chopped fresh parsley, cilantro, or basil leaves
2 scallions, greens and whites, chopped