Bean Salad

Bean Salad is a versatile dish that can be made with various types of beans, including lentils, split peas, or any other beans of your choice. This master recipe provides a basic framework for creating delicious bean salads by marinating warm beans with a flavorful dressing. The cooking time and seasonings can be adjusted to suit your preferences, allowing you to customize the salad to your liking.

MAKES: 6 to 8 servings

TIME: 11/2 to 3 hours, depending on the bean, largely unattended

INGREDIENTS:

• 1 tablespoon red wine vinegar, other good vinegar, or freshly squeezed lemon juice, or to taste
• 2 to 4 tablespoons chopped red onion or shallot
• Salt and freshly ground black pepper
• 2 cups dried beans, split peas, or lentils, cooked and drained, or 4 to 5 cups cooked or canned beans
• 1/4 cup extra virgin olive oil, plus more to taste
• 1/4 to 1/2 cup chopped fresh parsley leaves

INSTRUCTIONS:

1. In a large bowl, combine the vinegar and chopped red onion or shallot. Season with salt and pepper.
2. Stir in the olive oil to create the dressing.
3. If you have just cooked the beans, add them to the bowl while they are still hot. Toss gently to coat the beans with the dressing. Add more olive oil if desired.
4. Let the bean salad cool to room temperature or refrigerate it, stirring occasionally to distribute the dressing.
5. Just before serving, stir in the chopped fresh parsley. Taste and adjust the seasoning as needed.

VARIATIONS:

Enhance the flavor and texture of your bean salad by incorporating additional ingredients. Here are seven simple last-minute additions you can try:

• Chopped fresh, dried, or oven-roasted tomatoes
• Raw or roasted chopped peppers or chiles
• Chopped or torn salad greens, such as romaine, mesclun, arugula, spinach, radicchio, or frisée
• Cooked greens, such as kale, chard, spinach, broccoli, broccoli raab, bok choy, or green beans
• Chopped cooked mushrooms
• Grated, shaved, or cubed cheese, such as Parmesan, blue cheese, feta, queso fresco, Jack, or cheddar
• Crumbled or chopped crisp bacon or pancetta, chorizo or other sausage, or chunk tuna

USES:

• Bean Salad can be served as a standalone dish, perfect for picnics, potlucks, or light lunches.
• It makes a delicious side dish to accompany grilled meats or roasted vegetables.
• Bean Salad can be used as a filling for wraps or sandwiches, adding a protein-rich and flavorful element.
• This salad can also be a component of a salad bowl or grain bowl, providing a nutritious and satisfying meal.

Bean Salad is a versatile and flavorful dish that allows you to experiment with different types of beans and seasonings. Whether you choose to stick with the classic recipe or add additional ingredients, the marinated beans in a tangy dressing create a delicious combination of flavors and textures. This salad can be enjoyed on its own, as a side dish, or used in various culinary creations. With its simplicity and versatility, Bean Salad is a reliable recipe that will become a staple in your repertoire. Try different variations and enjoy the goodness of beans in a refreshing and satisfying way.