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Bean salads

Explore 72 recipes, 1 article, 4 galleries, 12 videos, and more

Greek Stuffed Peppers

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Fava Bean Salad with Roasted-Garlic Vinaigrette

Ingredients
  • 1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups)
  • 1 head garlic, 1/2 inch cut off top to reveal cloves
  • 1 tablespoon extra-virgin olive oil
  • 2 cups fresh corn kernels (from 2 ears of corn)
  • 1 medium cucumber, quartered lengthwise and thinly sliced
  • 3 tablespoons red-wine vinegar
  • 3/4 teaspoon coarse salt
  • 1/2 red onion, thinly sliced (1/2 cup)
  • 1/4 teaspoon red-pepper flakes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3/4 cup (2 ounces) walnuts, toasted and chopped
  • 2 ounces feta cheese, crumbled
  • Freshly ground pepper, to taste
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Three-Bean Salad with Honey-Mustard Vinaigrette

Ingredients
  • Juice of 2 limes
  • 1 1/2 tablespoons finely chopped fresh tarragon leaves
  • 1 1/2 tablespoons finely chopped fresh chives
  • 1 tablespoon honey
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon coarse salt
  • 1/4 pound haricots verts or green beans, trimmed and cut into thirds
  • 1 cup canned kidney beans, drained and rinsed
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 ounce mache or watercress, trimmed, rinsed, and spun dry
  • Freshly ground pepper
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French Lentils with Caramelized Celery Root and Parsley

Time:1 hour
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Warm Edamame Salad

Ingredients
  • 2 tablespoons canola oil
  • 4 cups (12 oz) cremini mushrooms, sliced
  • 1 16 oz package frozen shelled edamame, thawed
  • 1 cup (4 oz) sugar snap peas, sliced in half
  • 1 teaspoon fresh ginger, peeled and minced
  • 1/2 cup jarred roasted red bell peppers, cut into 1/2-inch strips
  • 1 8 oz can sliced water chestnuts, drained
  • 1/2 teaspoon Sriracha chile sauce
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoons rice wine vinegar
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Gigante Beans

Time:2 hours 45 mins
Ingredients
  • 3/4 cup dried gigante beans
  • 2 bay leaves
  • Coarse salt and ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, cut into 1/4-inch dice (3/4 cup)
  • 1 large carrot, peeled and cut into 1/4-inch dice (3/4 cup)
  • 1 large stalk celery, cut into 1/4-inch dice
  • 1 large garlic clove, chopped
  • 3/4 teaspoon anise seed
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons grated lemon zest, (from 1 lemon)
  • 1 1/2 teaspoons chopped fresh thyme
  • 3/4 cup parsley, chopped
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Tomato and Bean Salad with Grilled Tuna

Time:15 mins
Ingredients
  • 1 pound heirloom tomatoes (about 2), cored and cut into pieces
  • 1 can (15 ounces) beans (white, black, or red), drained and rinsed
  • 1/4 cup fresh tarragon leaves
  • 1 tablespoon fresh lemon juice, plus wedges for serving
  • 3 scallions, thinly sliced
  • 1 tablespoon extra-virgin olive oil, plus more for grates
  • Coarse salt and ground pepper
  • 4 tuna steaks (about 8 ounces each)
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