Bean salads make the perfect healthy lunch, as well as terrific accompaniments for numerous dinners. In our 3-Bean Chopped Salad, green beans, chickpeas, and dark red kidney beans are mixed with iceberg lettuce and our Sharp Cheddar (or Extra Sharp Cheddar). Tossed with a creamy ranch dressing, this is one bean salad you’ll be finding excuses to make again and again! This recipe makes 4 servings that are 3 cups each. Once you’ve made this recipe, feel free to share it with your friends and family members on Facebook, Pinterest, Instagram, and Twitter.
To make the salad, steam 1 cup of green beans (trimmed and cut into 1-inch lengths) until they’re bright green and crisp, yet tender, and then cool to room temperature. Once cooled, combine the green beans with about 1 small head of iceberg lettuce (chopped), 1 14-ounce can of chickpeas (drained and rinsed), 1 14-ounce can of dark red kidney beans (drained and rinsed), and 4 ounces of cubed cheese in a large bowl.
To make the dressing, whisk ¼ cup of Cabot Lowfat Greek Yogurt and 1 tablespoon of mayonnaise in a small bowl to combine. Then whisk in the remaining ingredients until smooth. Pour dressing over salad, tossing to combine. Enjoy immediately.
If you love pasta salad with green beans, we highly recommend trying our Rotini and Jalapeno Light Salad with Lemon Vinaigrette. The great thing about this salad is that you can easily turn it into a hearty meal by adding shredded cooked chicken. Cabot is a cooperative of over 800 farm families and has been producing award-winning dairy products for many years. We make numerous high quality dairy products, including butter and yogurts. We’d love to hear your feedback about this 3 Bean Salad with Cheddar and Ranch, so please rate and review it after you’ve tried it!
1 cup green beans, trimmed, cut-into 1-inch lengths
8 cups chopped iceberg lettuce, about 1 small head
1 14-ounce can chickpeas, drained and rinsed
1 14-ounce can dark red kidney beans, drained and rinsed
4 ounces cubed Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar (about 1 cup)
¼ cup Cabot Plain Lowfat Greek Yogurt
1 tablespoon mayonnaise
2 tablespoons reduced-fat buttermilk or milk
1 tablespoon white wine vinegar
1 teaspoon sugar
1 teaspoon dried dill weed
½ teaspoon salt
½ teaspoon onion powder
Freshly ground pepper to taste
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To Make Salad:
BRING 1 to 2 inches of water to a boil in a medium saucepan fitted with a steamer attachment. Add green beans and steam, covered, until the beans are bright green and crisp tender, 3 to 4 ½ minutes. Remove steamer basket from the saucepan and allow beans to cool to room temperature.
COMBINE lettuce, chickpeas, kidney beans, Cabot cheddar and the beans in a large bowl.
To Make Dressing:
WHISK yogurt and mayonnaise in a small bowl to combine. Whisk in buttermilk, vinegar, sugar, dill, salt, onion powder and pepper until smooth.
POUR the dressing over the salad and toss to combine. Serve immediately.
Recipe courtesy of Katie Webster.
Great salad for summer months and especially love that the dressing is made with low-fat Greek Yogurt. This is a staple in our fridge (the yogurt)!