This bean salad has different flavors: crunchy and crispy.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Recipe It | 2016-06-24 06:39:16 |  48 Views |
Recipe for Bean Salad with Radicchio-Radish-Pickled Onions and Marcona Almonds
Serious Mealtimes / Vicky Wasik
I don’t often follow salad recipes but that doesn’t mean a recipe can’t be a useful learning tool whether you follow it to the letter or not. Let’s take bean salads as an example. It’s one of my favorite dishes especially in the summer months when I want to spend as little time in a hot kitchen as possible. The actual cooking is minimal to nonexistent depending on whether you start with dried or canned beans (I prefer dried for their superior flavor but canned beans are a perfectly acceptable shortcut). The finished salad can serve as a complete meal providing protein fiber vegetables and fat all in one dish. Plus unlike salads made with delicate leafy greens bean salad keeps exceptionally well in the refrigerator meaning you can make a big batch and eat it for several days.
The only question is really how to make the salad interesting because a big bowl of beans can be pretty boring if you don't do it right. The answer lies in the contrast in both texture and taste.
