Name: Lemony Bean Salad with Burrata
Total time: 25 min
Ingredients: ⅓ cup extra-virgin olive oil, plus extra for drizzling; 8 anchovy fillets, minced to paste (4 teaspoons); 2 teaspoons grated lemon zest plus 3 tablespoons juice; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1 teaspoon table salt, plus salt for blanching haricots verts; 1 (15-ounce) can cannellini beans, rinsed; 10 ounces frozen artichoke hearts, thawed and patted dry; 1 small fennel bulb, stalks discarded, bulb halved and sliced thin; 8 ounces haricots verts, trimmed; 2 cups frozen peas, thawed; ½ cup pitted brine-cured green olives, chopped coarse; ½ cup chopped fresh dill and/or parsley; 8 ounces burrata cheese

Lemony Bean Salad with Burrata

By Claudia Catalano

Published on July 8, 2026

Time

25 minutes

Yield

Serves 4 to 6

Ingredients

⅓ cup extra-virgin olive oil, plus extra for drizzling8 anchovy fillets, minced to paste (4 teaspoons)2 teaspoons grated lemon zest plus 3 tablespoons juice1 teaspoon Dijon mustard 1 garlic clove, minced1 teaspoon table salt, plus salt for blanching haricots verts1 (15-ounce) can cannellini beans, rinsed10 ounces frozen artichoke hearts, thawed and patted dry1 small fennel bulb, stalks discarded, bulb halved and sliced thin8 ounces haricots verts, trimmed2 cups frozen peas, thawed½ cup pitted brine-cured green olives, chopped coarse½ cup chopped fresh dill and/or parsley8 ounces burrata cheese

Before You Begin

We like the delicate nature of haricots verts (also called French beans) in this recipe, but regular green beans or wax beans can also be used; just increase the blanching time by 1 to 2 minutes. You can substitute butter beans or great northern beans for the cannellini beans. If burrata is unavailable, substitute fresh mozzarella. Do not remove the fennel core; it helps keep the slices intact.

Instructions

Bring 2 quarts water to boil in large saucepan over high heat.

Meanwhile, whisk ⅓ cup extra-virgin olive oil, 4 teaspoons minced anchovies, 2 teaspoons grated lemon zest plus 3 tablespoons juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1 teaspoon table salt together in large bowl. Add 1 rinsed can cannellini beans; 10 ounces frozen artichoke hearts, thawed and patted dry; and 1 small fennel bulb halved and sliced thin and toss to combine; set aside.

Add 1½ teaspoons salt and 8 ounces haricots verts, trimmed, to boiling water and cook until crisp-tender, about 2 minutes. While haricots verts cook, fill second large bowl with ice water. Drain haricots verts in colander and transfer immediately to ice water. When haricots verts no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels.

Add haricots verts, 2 cups thawed frozen peas; ½ cup pitted brine-cured green olives, chopped coarse; and ½ cup chopped fresh dill to bean mixture and toss to combine. Season with salt and pepper to taste. Transfer salad to serving platter. Tear 8 ounces burrata into bite-size pieces and arrange on top. Drizzle with extra oil and serve.