Bean Salads

• Navy Bean and Green Bean Salad with Fresh Herbs
• Mediterranean Bean Salad
• Dilled Chickpea Salad
• Chickpea Salad with Roasted Red Peppers, Tomatoes, and Basil
• Marinated Black-Eyed Peas

Navy Bean and Green Bean Salad with Fresh Herbs

Serves: 6

Here’s a vigorous yet refreshing salad, perfect for picnics, potlucks, and casual company buffets.

• 8 ounces fresh green beans (see Note)
• 15- to 16-ounce can navy beans, drained and rinsed
• 1 medium Kirby cucumber (see Note), thinly sliced
• 1 small red bell pepper, finely diced
• 2 tablespoons olive oil
• Juice of 1/2 lemon, or more to taste
• 1/4 cup minceed fresh parsley, or more, to taste
• 1/4 cup minced fresh basil, or more, to taste
• 2 tablespoons minced fresh chives or scallion, or more, to taste
• Salt and freshly ground pepper to taste
• Dark green lettuce leaves or mixed baby greens
• Cherry tomatoes, halved

Trim the tips from the green beans and cut them in half; steam until tender-crisp, then rinse under cool water. Combine with remaining ingredients, except the last two, and toss gently.

Line a serving bowl with lettuce leaves, then pour in the salad. Arrange some cherry tomato halves in a circle around the edge. Cover and refrigerate until needed or serve at once.

Notes:

• Kirby cukes are the small, firm type used for pickling. Substitute 1/2 medium cucumber if unavailable.

• If good, fresh green beans are unavailabe, use frozen organic green beans.

Mediterranean Bean Salad

Serves: 6
Adapted from Pasta East to West

This colorful salad provides a zesty counterpoint to mild pasta or grain dishes.

• One 16-ounce can kidney beans, drained and rinsed
• One 12- to 16-ounce jar pickled beets, drained
• 1/2 cup frozen green peas, thawed
• 2 cups thinly sliced red or green cabbage
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• Freshly ground black pepper, to taste
• Curly red or green leaf lettuce, as needed

In a serving bowl, combine all the remaining ingredients except the lettuce and toss.

For each serving, spoon some of the bean salad over 2 or 3 lettuce leaves.

Dilled Chickpea Salad

Serves: 4 to 6

This simple salad is made special with fresh dill, olives, and a hint of mustard.

• One 16- to 20-ounce can chickpeas, drained and rinsed
• 2 medium tomatoes or 4 plum (Roma) tomatoes, diced
• 2 large celery stalks, sliced diagonally
• 2 to 3 tablespoons minced fresh dill
• 1/4 cup black olives, preferably cured, choppe
• 1/3 cup vegan mayonnaise
• 1 to 2 teaspoons yellow or grainy mustard

Combine the first 5 ingredients in a serving bowl.

In a small bowl, stir together the mayonnaise and mustard. Pour over the chickpea mixture and stir well. Serve at once or cover and refrigerate until needed.

Chickpea Salad with Roasted Red Peppers, Tomatoes, and Basil

Serves: 4 to 6

This easy salad is a great companion to many Italian-style pasta dishes or simple grain dishes, especially if the meal needs a protein boost.

• 15- to 16-ounce can chick-peas, drained and rinsed
• 10- to 12-ounce jar roasted red peppers, drained and cut into strips
• 3 medium firm, ripe tomatoes, diced
• 1 large celery stalk, diced
• 1/4 to 1/2 cup chopped fresh basil, to taste
• Juice of 1/2 lemon
• 1 tablespoon extra-virgin olive oil
• Freshly ground pepper to taste
• Mixed baby greens, as needed

Combine all the ingredients except the greens in a mixing bowl and toss well.

To serve, line individual plates with mixed baby greens and spoon some of the salad over them.

Marinated Black-Eyed Peas

Serves: 6
Adapted from Great American Vegetarian

Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name “Texas Caviar.”

• Two 15- to 16-ounce cans black-eyed peas, drained and rinsed
• 1 large green bell pepper, cut into narrow, l-inch strips
• 2 to 3 scallions, chopped
• 1/3 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1/4 cup apple cider vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper
• Dark green lettuce leaves

Combine all the ingredients, except the lettuce leaves, in a serving bowl and toss well. Cover and allow the salad to marinate, refrigerated, for several hours. Stir occasionally.

When ready to serve, arrange each serving on a bed of 2 or 3 lettuce leaves.