Sunshine floods the open field with warmth, kissing every blade of grass as it rises to greet the day. Work and school are but a passing thought, quickly swept away by the gentle breeze. It’s summertime, and the day is primed for a picnic. Spread out a blanket, open up the carefully packed basket, and unveil the savory spread crafted to power a full day of play. Everything is perfect… Until the bean salad hits the bench.
Swampy, limp green beans slither throughout the miasma, already looking well past their prime. Watery dressy hemorrhages outward, pooling at the bottom of the bowl in a murky sludge. Fresh vegetables are scant, if at all discernible, limited to stringy chunks of celery at best. Though perpetually invited to these outdoor excursions for its stability at any temperature, the average bean salad is a terrible, ungracious guest. Mere blandness would be a blessing in most cases, but the list of culinary crimes committed to this dish could fill a novel. After so many years of innovation in food, why does it still have to be this way?
It’s high time we take a stand to build a better bean salad. Traditionalist and adventurous eaters alike can benefit from the very same sturdy base, constructing unique legume dishes to suit every occasion. Select each ingredient with intention rather than just slapping together the standard formula, and you’ll never be disappointed by the result. Infuse real flavor into the mix each step of the way for the very best side dish your summer cookouts, barbecues, and road trips have ever seen.
Like any strong master plan, the following suggestions are just that; a guide, not a formula recipe, meant to inspire your own bean salad adventures. Mix and match your favorites, incorporate new ideas, color outside the lines! My only golden rule? No canned green beans. Quite frankly, they’re an insult to vegetable preservation and have no place in the modern grocery market.
In case you’re still feeling stuck in the same old bean salad rut, here are some of my greatest hits…
Spicy Southwestern: Black beans, pinto beans, cilantro, red onion, bell peppers, lime juice, avocado oil, chipotle pepper, grilled corn kernels, avocado
Mideast Feast: Chickpeas, lentils, parsley, shallots, cucumbers, lemon juice, red wine vinegar, olive oil, black pepper, cherry tomatoes, kalamata olives, crumbled vegan feta
Asian Persuasion: Edamame, lima beans, cannellini beans, scallions, rice vinegar, sesame oil, shredded carrots, crushed red pepper flakes, diced mango, sliced almonds
Don’t let a bad bean salad ruin your summer celebration! It’s just as easy to throw together a bright, bold, and refreshing blend fit for a real party. Start mixing it up and tell me, what’s your favorite blend?
Basic Bean Salad Blueprint
Like any strong master plan, the following suggestions are just that; a guide, not a formula recipe, meant to inspire your own bean salad adventures. Mix and match your favorites, incorporate new ideas, color outside the lines!
- 3 (15-Ounce) Cans Beans, Rinsed and Drained or 4 1/2 Cups Total Cooked Beans (Cannellini Beans, Chickpeas, Black Beans, Kidney Beans, Pinto Beans, Lima Beans, Black-Eyed Peas, Lentils, and/or Shelled Edamame)
- 1 Cup Loosely Packed Fresh Herbs, Finely Chopped (Parsley, Cilantro, Dill, Mint, and/or Basil)
- 1/2 Cup Alliums, Finely Chopped or Thinly Sliced (Red Onion, Sweet Vidalia Onion, Shallots, Scallions, or Leeks)
- 1 Cup Crisp Vegetables, Finely Chopped (Celery, Shredded Carrots, Cucumbers and/or Bell Peppers)
- 1/3 Cup Vinegar or Citrus Juice (Red Wine Vinegar, Apple Cider Vinegar, Rice Vinegar, Balsamic Vinegar, Lemon Juice, Lime Juice or Orange Juice)
- 1/4 Cup Oil (Olive Oil, Avocado Oil, Rice Bran Oil, Grapeseed Oil, Sesame Oil, or Peanut Oil)
- 3/4 – 1 1/2 Teaspoons Salt
- 1/4 Teaspoon Pepper (Ground Black Pepper, Cayenne Pepper, Chipotle Pepper, or Crushed Red Pepper Flakes)
- Bonus, Optional Mix-Ins (Avocado, Halved Cherry Tomatoes, Pitted Olives, Corn Kernels, Chopped Walnuts, Sliced Almonds, Diced Mango, Shredded or Crumbled Vegan Cheese… Get Creative!)
- Preparation couldn’t be simpler: Once you’ve selected your star players, toss together the beans, herbs, alliums, and crisp vegetables in a large bowl. Separately, whisk together the vinegar or citrus, oil, salt, and pepper. Pour the dressing over the goods and toss to coat. Mix in as many bonus ingredients as your heart desires. Enjoy right away or stash in the fridge until you’re ready to serve. Try it both chilled and at room temperature!
Amount Per Serving: Calories: 801Total Fat: 31gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 934mgCarbohydrates: 115gFiber: 26gSugar: 33gProtein: 28g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
14 thoughts on “More Than a Hill of Beans”
Yuuuum! Looks delicious!
Tempting!!! One of my favorites!!
I love beans. Going to customise the heck out of some beans STAT :)
[…] Sunshine floods the open field with warmth, kissing every blade of grass as it rises to greet the day. Work and school are but a passing though, quickly swept away by the gentle breeze. It’s summert […]
Yum, I love beans and always looking for new inspiration. Thanks!
Thanks for this “mix and match” blueprint. I make veggie burgers using a similar formula concept that enables you to use whatever ingredients you have on hand. I’m looking forward to trying it with bean salad.
I’m a big fan of the concept! It ways full personalizatiom, but takes all the work out of composing the dish perfectly, so you don’t even need to think about the fine details. I’m planning on more blueprint-type recipes, so I’m glad you’re interested!
I’m with you; Crisp and fresh veggies — the only kind to add to a bean salad. Your versions sound perfect.
[…] This blueprint for a killer bean salad from Hannah Kaminsky is just the thing to help you avoid a limp, watery, bland salad during your next cookout or picnic. Although Hannah also includes a few themed mixes (Mideast Feast; Spicy Southwestern), her basic version sounds like a no-fail option to please any palate. […]
[…] GET THE RECIPE […]
Good ideas all, and I appreciate the ideas for some new combinations.
I can’t remember the last time I made bean salad. You just inspired me to create a Mediterranean version. Thank you!!
I have been following this blueprint for years and it is fabulous. Thank you for this
This seriously made my day. I’m so happy to hear that, and thank YOU!