Food Recipes Side Dishes Vegetable Side Dishes Green Bean, Butter Bean, and Tomato Salad 5.0 (3) 3 Reviews Cashew and sun-dried tomato romesco sauce lends smoky Spanish-inspired flavor to this colorful, elevated riff on a classic three bean salad. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on June 14, 2024 Tested by Tricia Manzanero Stuedeman Tested by Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. She is a former Baking and Pastry Editor with experience in food styling, video production, and crafting culinary curriculum for more than a dozen culinary and lifestyle brands. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Total Time: 25 mins Servings: 6 Romesco, commonly made with charred tomatoes and almonds, is a smoky Spanish sauce. In this recipe, inspired by Lyla Lila in Atlanta, a romesco of cashews and sun-dried tomatoes brings buttery sweetness to a speedy green bean and butter bean salad. The simple oil and rice vinegar dressing highlights rather than hides the natural earthiness and sweetness of the tomatoes and the beans; torn green olives provide a pop of buttery brine; and a finishing sprinkle of fresh parsley leaves and flaky sea salt lend freshness and crunch. It’s a fun play on a classic summer three bean salad that’s elevated just the right amount. Frequently Asked Questions How do I pit olives? To pit olives, place a few on a cutting board, and press down using the side of a chef’s knife. The olives will flatten, exposing the pit for easy removal. What should I serve with bean salad? This stunning yet simple twist on three bean salad pairs well with all of your favorite summer dishes. Serve it next to main dishes like grilled chicken thighs, cedar-planked salmon, or juicy lamb burgers. Notes from the Food & Wine Test Kitchen When adjusting the consistency of the romesco, you can use the liquid from the jar of roasted red bell peppers instead of water, if you prefer. If you do this, hold the salt — the bell pepper liquid can contain salt — and taste as you go. Add salt to taste, if needed, and when it’s at a good point seasoning-wise, switch over to water if you need to thin the romesco further. Make ahead The romesco can be stored in an airtight container in the refrigerator for up to three days. Ingredients 1 pound fresh green beans, trimmed 1/2 cup salted roasted cashews 1/2 cup drained jarred roasted red bell peppers 1/2 cup drained sun-dried tomatoes in oil 2 large garlic cloves 1/4 cup plus 3 tablespoon extra-virgin olive oil, divided 5 tablespoons rice vinegar, divided 2 1/4 teaspoons kosher salt, divided 1 (15.5-ounce) can large butter beans, rinsed and drained 2 cups red and yellow cherry tomatoes (about 10 ounces), halved 1 cup pitted Castelvetrano olives, torn in half 1/2 teaspoon black pepper, plus more to taste Fresh parsley leaves and flaky sea salt, for garnish Directions Bring a large pot of salted water to a boil over high. Fill a large bowl with ice and water; set aside. Add green beans to boiling water; cook, stirring occasionally, until beans are crisp-tender, about 4 minutes. Drain beans, and transfer to ice bath. Let stand until chilled, about 2 minutes. Drain, and transfer to a large bowl. Set aside. Process cashews, roasted red bell peppers, sun-dried tomatoes, garlic, 1/4 cup oil, 2 tablespoons vinegar, and 1/4 teaspoon salt in a food processor until mostly smooth, 2 to 3 minutes, stopping occasionally to scrape down sides of bowl. If needed, add water, 1 tablespoon at a time, pulsing after each addition, to reach a peanut butter–like consistency. Add butter beans, cherry tomatoes, and olives to bowl with green beans. Stir in black pepper, remaining 3 tablespoons oil, remaining 3 tablespoons vinegar, and remaining 2 teaspoons salt. Spread romesco onto a serving platter. Top with bean mixture; drizzle with any dressing left in bowl. Garnish with parsley and flaky sea salt. Sprinkle with black pepper to taste. Originally appeared in Food & Wine magazine, June 2024 Rate It Print