Whether you’ve got a bounty of fresh shell beans (lucky you), a pile of wax beans, or a few canned cannellinis stashed in the back of your pantry, a bean salad is an excellent way to put them to use. Not only does this simple preparation add color and texture to a plate, but it also packs in plenty of plant-based protein. And since most bean salads can be made in advance—in fact, they usually get better over time—they make a great meal prep option: Mix a big batch at the start of the week and portion out however much you want to eat each day.
The recipes below include ideas for many different types of beans, so take your pick, but remember, you don’t really need a recipe to make a great bean salad. Step one: Make a simple vinaigrette with olive oil, lemon juice or red wine vinegar, and a dollop of Dijon mustard. Step two: Drain a can of beans—garbanzo beans, pinto beans, cannellini beans: whatever beans you have—and rinse them well, then don’t forget to dry them. Step three: Add fresh herbs and chopped veggies (bell pepper, artichoke, cucumber—whatever’s in the crisper drawer is fair game). Step four: Season with salt and freshly cracked black pepper. And that’s it!
Peruse more of our favorite bean recipes to use the rest of your stash.