No surprise to anyone who’s listened to our podcast, the Dinner Sisters love beans. This episode is all about the humble bean salad. Which when done right is a satisfying, nutritious meal that can actually hold up to a couple days in the fridge. The cannellini bean salad is pretty classic, but has a fun addition of croutons to keep you crunching. Blood oranges are a fun citrus twist in the Bon Appetit recipe. Finally, we have a simple, classic Portuguese salad that uses a few simple ingredients for a bean salad that satisfies.
Cannellini Bean Salad, Blood Orange and Mixed Bean Salad with Sprouts, and Portuguese Salad of Black Eyed Peas and Tuna
A fresh salad with cannellini beans, obviously, but also croutons, arugula, celery, and a zippy vinaigrette. Don’t sneak too many of the croutons before you serve it; they might be the best part!
- Halving the recipe was easy and successful.
- If you would like to have this for a couple days, keep the croutons and arugula separate and assemble just before eating.
While we are at the tail end of the citrus season, we’re also not quite ready for spring berries. Blood oranges do nicely in this salad to bring a citrus zing to lima beans, celery, and sprouts.
- Both of us thought this could use more acid. Taste the dressing as you go. Don’t be afraid to add more lemon or lime.
- While we had this as a side on a buffet, this would also be lovely as a side for a nice piece of salmon, tuna, or swordfish.
Reading through the comments before we made this, it turns out this is a classic salad from Portugal. A few ingredients, including good tuna, make a delicious dish with almost all pantry ingredients. Turns out all those mom’s in Portugal knew what they were talking about.
- As written, this was a lot of onion. Use your own judgement.
- Without time in the refrigerator, this salad doesn’t come to its full potential. Make this one ahead of time.
From the Smorgasbord:
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