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Charlie Palmer's Three Bean Salad

Three Bean Salad
  • Duration
  • Prep Time
  • 6 ServingsServings


  • 1/2 cup basil leaves, fresh, tightly packed
  • 1/2 cup parsley sprigs, flat leaf, tightly packed
  • 2 tsp sage, fresh, chopped
  • 1/2 cup California walnut pieces, toasted
  • 1/2 cup parmesan cheese, freshly grated
  • 1 Clove garlic, minced
  • 2 tsp orange juice, fresh
  • 1/2 cup olive oil, extra virgin
  • 1 1/2 cups flageolets, or navy beans, cooked and drained (or canned, rinsed and drained)
  • 1 1/2 cups black beans, cooked and drained (or canned, rinsed and drained)
  • 1 1/2 cups haricot verts, or green beans, blanched and drained
  • 24 Romaine lettuce leaves, small, whole
  • 24 California walnut halves, toasted
  • Small sprigs basil, parsley or sage (optional, as needed)
  • Black pepper, freshly ground as needed
  • Coarse salt as needed



1 To make walnut pesto, place basil, parsley, sage, walnuts, cheese and garlic in food processor and process until finely ground.

2 Add juice, then with motor running, slowly add oil and process until mixture is thick and emulsified. Season with salt to taste. Set aside.

3 Toss flageolets, black beans and haricots vert together in large bowl.

4 Add pesto and toss to combine and coat evenly. Season to taste with salt and pepper.

5 Spoon about 3 tablespoons bean mixture into each of 4 lettuce leaves. Top each with a walnut half and, if desired, garnish with an herb sprig.

Source: Chef Charlie Palmer and California

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