Skip to content

Bean salad

  • Vinaigrette
    • 80 g Olive Oil
    • 25 g Red Wine Vinegar or Lemon Juice
    • 1/2 t Medium-Grain Salt
    • 1/2 t Black Peppercorn, ground
  • 40 g Shallots or Red Onion
  • 400 g Dry Legumes, slightly undercooked, warm
  • Garnish
    • Fresh Parsley Leaves, chopped

This recipes works for all legumes.

7 Simple Last-Minute Additions to Bean Salads1
  1. Chopped fresh, dried, or oven-roasted tomatoes.
  2. Raw or roasted chopped peppers or chilis.
  3. Chopped salad greens like romaine, arugula, spinach, etc.
  4. Cooked greens like kale, chard, spinach, broccoli, bok choy, green beans, etc.
  5. Chopped cooked mushrooms.
  6. Grated, shaved, or cubed cheese, like Parmesan, blue, feta, queso fresco, Jack, or cheddar.
  7. Crumbled or chopped crisp bacon, sausage, or chunk tuna.
  1. Combine. Add onion, red wine vinegar, olive oil, salt, pepper to large bowl. Stir to combine. Add legumes. Toss gently.
  2. Cool to room temperature, gently stirring every 20 minutes.
  3. Garnish & serve with parsley.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Bean Salad." 215-6. ↩