Anonymous wrote:

Anonymous wrote:Total yuck.

My stomach hurts just thinking about it.

Are you 12? I mean there are things people ask on this forum that don’t appeal to me so I just move along…

NP- mine does too PP but there are great alternatives to all beans that people are posting here so I can get ideas for a "less dense" bean salad. The corn, farro suggestions are great to a second bean. I hope people keep those ideas coming for us!

Anonymous wrote:Total yuck.

My stomach hurts just thinking about it.

Are you 12? I mean there are things people ask on this forum that don’t appeal to me so I just move along…

I like this one as a starting point:
https://www.eatingbyelaine.com/mediterranean-dense-bean-salad/
I use regular feta, not vegan feta. I also like to add cooked farro or quinoa, and sometimes a handful of arugula or chopped romaine lettuce.

If I'm meal prepping for several days, I keep the cucumber and fresh greens (arugula/lettuce) separate and mix them in at the last minute. Otherwise they get soggy after a day or two.

Anonymous wrote:Black bean/approx cowboy caviar salad.
Black beans, small white beans, chopped cherry tomatoes, chopped green bell pepper, shallots, canned or cooked corn kernels. Lots of cilantro and salt and rice or other vinegar and splash of oil. I do a can of each thing and equal parts of tomato and pepper. Keeps well.

I do a version of this as well. I will add red bell pepper as well, and sometimes I chop the peppers find and sauté them with a finely chopped onion for a warmer, soupier version of this salad. I also usually top with avocado.

This salad also works great as a quesadilla filling with cheese, or can be used to top tacos (scrambled eggs or potatoes as filling). You can eat it undressed, do a spicy green goddess dressing, or just dress with hot sauce.

NY Times Taverna salad recipe. It's always popular when I bring it to parties

I like the Italian grinder dbs. It would be just as good skipping the salami.

Total yuck.

My stomach hurts just thinking about it.

Anonymous wrote:Chicpkpea and Butternut squash salad: https://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/

It's described as a warm salad.
Is this one good cold as well?

I do one that has a can of chickpeas, a can of black beans, a can of corn, some diced cherry or grape tomatoes and an avocado or two. Season with olive oil, lemon juice, salt and pepper.

Can of chickpeas, chopped green onion, green pepper, tomato, and cucumber. Dress with sherry vinegar, good olive oil, salt and pepper.

Violet Witchel on sm started the trend. You can find a ton of great recipes on her instagram. Anything with meat can still work without the meat.

Chicpkpea and Butternut squash salad: https://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/

Black bean/approx cowboy caviar salad.
Black beans, small white beans, chopped cherry tomatoes, chopped green bell pepper, shallots, canned or cooked corn kernels. Lots of cilantro and salt and rice or other vinegar and splash of oil. I do a can of each thing and equal parts of tomato and pepper. Keeps well.

I thought I had seen a post on this already but not finding it in the search…

Any favorite dense bean salads? There’s an overload on social media and would love some direct recommendations.

Vegetarian preferred, must hold up well in the fridge for a few days - trying to meal prep some lunches.