Even if you have plenty of fresh produce shell beans (you’re lucky), a pile of wax beans, or some canned cannellinis hiding in the back of your pantry, a bean salad is a great way to put them to use. This simple preparation not only adds color and texture to the plate, but also adds plenty of plant-based protein. And since most bean salads can be made in advance – in fact, they usually get better with time – they make a great side dish. preparing food Option: Mix a larger batch at the beginning of the week and portion out exactly how much you want to eat each day.
The recipes below include ideas for several different types of beans, so take your pick, but remember, you’re not In fact Making a great bean salad requires a recipe. Step One: Make One Simple Vinaigrette With olive oil, lemon juice or red wine vinegar, and a dollop of Dijon mustard. Step Two: Drain a can of beans – garbanzo beans, pinto beans, cannellini beans, whatever beans you have – and wash them thoroughly, then make sure to dry them. Step Three: Add fresh herbs and chopped vegetables (bell peppers, artichokes, cucumber; anything in the crisper drawer is fair game). Step Four: Add salt and freshly ground black pepper. And that’s all!
read more Our Favorite Bean Recipes To use your remaining reserves.
