Provencal Tuna, White Bean, and Celery Salad
This French-style salad comes from our friend and favorite Francophile, Georgeanne Brennan. She says: “Creamy white beans combined with flaky bits of fish and crunchy celery makes an appetizing first...
SALAD OF THE DAY
It's hot. It's relentless. You have hunger, and you crave good food, but the idea of standing over a stove is not very appealing. Welcome to summer—your summer of bean salads.
Cook a pot of beans on Sunday night. It will last the week and you'll be grateful you have them on hand. Throughout the week, open the refrigerator and let inspiration take over. Toss a few beans in a mixed green salad one night. Next, make a proper bean salad like one of the salads here. If you have beans left over, puree them and make a spread or dip. The fruits of your labor last Sunday will be appreciated long after the pot is cleaned and put away.
These are some of our favorite beans and lentils use in salads.
SALAD OF THE DAY RECIPES
Runner Bean and Raw Asparagus Salad
Like almost everyone else, I have been enamored with Joshua McFadden's cookbook, Six Seasons. At first I resisted. Seasonal market cooking. Really? Again? Yes, really. The story is the seasons...
Red Cabbage and Red Bean Salad
2 cups shredded red cabbage 1 cup cooked, drained Domingo Rojo, Mayan Red, or Hidatsa Red beans, or other firm heirloom beans 1/4 red onion, chopped or thinly sliced Handful of fresh...
Insalata di Corona (Corona Bean Salad)
We continue to be amazed at the simplicity and flavor of the recipes in Judith Barrett's Fagioli: The Bean Cuisine of Italy. There are 8 ingredients in this salad, including the salt and...