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Shrimp and sage-scented white beans is a popular Italian combination. Use only high-quality canned beans Goya is a reliable brand or your salad will surely be mushy.
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The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn’t deter you from making this substantial salad
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This bean salad is best served at room temperature after being chilled in the refrigerator overnight to allow the flavors to meld, but can be enjoyed immediately if you're in need of a quick dish.
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This mixed green salad recipe is full of flavor and filling enough to be a meal.
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This elegant recipe for a radish and wax bean salad with crème fraîche dressing combines blanched beans, radishes, and almonds in a tangy dressing.
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Black-eyed peas add New Year flavor to this version of the three-bean salad that also includes Great Northern beans, garbanzo beans, and chopped artichoke hearts, with a balsamic, herb, and olive oil vinaigrette dressing.
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A zesty pasta salad with pinto beans, black beans, corn and tomatoes.
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An easy mix of blanched vegetables and a simple chive vinaigrette.
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Alex Seidel of Denver's Fruition grills green beans, which gives them a delicious char that's superb with the lentils, pancetta, and baked tomatoes in this salad.
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Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
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Black beans and tomatoes are simmered with onions and garlic and then tossed with wilted spinach for a colorful side salad.
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This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.