After making a case for eating more beans last week, I’ve now got a suggestion for where to start, if you haven’t already: with a bean salad. There are so many possibilities when it comes to beans, but here is a quick, cheap, familiar dish that has the flexibility to fit what you have on hand. It also works well in the warmer weather that is headed our way, as it can be served cold or at room temperature.
You can use canned beans for convenience or cook them yourself for savings, which also gives you extra control over the texture of your beans. Cook longer for creamier beans or simmer just to al dente for firmer beans. You often want the beans to have a bit of firmness in a bean salad so they can hold up to stirring.