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Jul 23, 2006 09:08 PM

Cold bean salads

I just got back from a trip to Phipps Ranch in Pescadero, CA where they grow many heritage varieties of beans, so I now have A LOT of dried beans. Any favorite recipes for cold bean salads? (It's hot here in Mill Valley!) I looked on Epicurious, etc. and am feeling overwhelmed, so I thought I'd check with you discriminating types. Thanks!

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  1. Use a combination of black and red and some zatar, salt, dash of cayenne, red wine vinegar, and olive oil.

    1. We just had a white bean and tuna salad for dinner tonight. I used the Zuni recipe for preserved tuna, made a salad dressing of mayonnaise, dijon mustard, olive oil and vinegar and tossed the tuna with canellini and fresh lettuce in the dressing. It was a substantial salad with the beans and tuna, but not heavy.

      1. I like making bean salad like this:
        In a large salad bowl: 1 heaping tsp of Dijon mustard, add 1/3 cup of red wine vinegar, 2/3 cup olive oil, 1 crushed and minced garlic clove

        Mix and add to dressing about 2 cups cooked green beans, chopped into approx. 1" lengths, a can each of white beans and black beans, or your own cooked beans, half a red onion, thinly sliced, 1 red pepper, sliced, then finish with a handful of chopped parsley.

        1 Reply
        1. re: morebubbles

          I was going to recommend something like this, but add to the marinade finely chopped jalapeno, paprika, cumin... can't really remember exactly right now but the original recipe is from Dave Dewitt's chile pepper cookbook ( the one with the blue cover.)
          The beans are delicious soaked in this mixture and corn, red peppers and radishes are especially good additions. I always get rave reviews when I make this.

        2. Did you get black eyed peas? I love those with chopped onion celery and red bell pepper tossed with greens and basil vinagrette.