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Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant summer bean salad is a celebration of seasonal textures and refined flavours. A trio of green beans, yellow wax beans, and delicate haricots verts provides a satisfying crunch, while the toasted walnuts add a deep, earthy richness. The dish is brought together with a sharp Sherry vinegar and walnut oil dressing, which cuts through the creamy, semi-firm shavings of pecorino fresco for a perfectly balanced vegetarian starter or side.

Ideal for alfresco dining or a sophisticated light lunch, this heart-healthy salad is as nutritious as it is beautiful on the plate. If you cannot find pecorino fresco, a young Manchego makes an excellent substitute, offering a similar salty tang. You can prepare the beans and dressing a day in advance, making this a stress-free option for summer entertaining or midweek meal prep.

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Ingredients for Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

  • 1 tablespoon minced shallot

  • 25ml Sherry wine vinegar

  • 1 teaspoon Dijon mustard

  • 60ml extra-virgin olive oil

  • 1 tablespoon walnut oil

  • 230g green beans, trimmed

  • 230g yellow wax beans, trimmed

  • 230g haricots verts, trimmed

  • 8 cups (packed) torn frisée leaves

  • 1/4 cup walnuts, toasted, chopped

  • 2 teaspoons fresh savory leaves or fresh thyme leaves

  • 60g semi-firm sheep's-milk cheese (such as pecorino fresco), shaved with vegetable peeler

  • Buy pecorino fresco at cheese shops and online at murrayscheese.com. Manchego cheese is a good substitute.

How to make Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

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Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using salad.

Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water. DO AHEAD:Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill.

Combine all beans and frisée in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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