Navy Bean and Green Bean Salad with Fresh Herbs

Green beans on table

Featuring the companionable flavors of fresh green beans, navy beans, and cucumber, here’s a lively, refreshing salad, perfect for picnics, potlucks, and casual company buffets. Use the recommended amounts of fresh herbs as a guideline — the more, the better!

Serves: 6

  • 8 ounces fresh green beans (see Note)
  • 15- to 16-ounce can navy beans, drained and rinsed
  • 1 medium Kirby cucumber (see Note), thinly sliced
  • 1 small red bell pepper, finely diced
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon, or more to taste
  • 1/4 cup minceed fresh parsley, or more, to taste
  • 1/4 cup minced fresh basil, or more, to taste
  • 2 tablespoons minced fresh chives or scallion, or more, to taste
  • Salt and freshly ground pepper to taste
  • Dark green lettuce leaves or mixed baby greens
  • Cherry tomatoes, halved

Trim the tips from the green beans and cut them in half; steam until tender-crisp, then rinse under cool water. Combine with remaining ingredients, except the last two, and toss gently.

Line a serving bowl with lettuce leaves, then pour in the salad. Arrange some cherry tomato halves in a circle around the edge. Cover and refrigerate until needed or serve at once.


  • Kirby cukes are the small, firm type used for pickling. Substitute 1/2 medium cucumber if unavailable.
  • If good, fresh green beans are unavailabe, use frozen organic green beans.

Fresh Herbs in a basket


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