Beauty shot of Molly Yeh's Marinated Bean Salad, as seen on Girl Meets Farm, Season 10.
Recipe courtesy of Molly Yeh

Marinated Bean Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 to 6 servings



  1. Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
  2. In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.