Here are some of my favorites:

Garbonzo beans, crumbled feta, chopped green onion, lots of fresh chopped parsley, olive oil, fresh lemon juice, salt and pepper.

Cannelini beans, chopped roasted red peppers, fresh basil, olive oil, balsamic vinegar, salt and pepper. Also good with olives or fresh mozzarella.

Black beans, tomatoes, cucumber, bell pepper, red onion, lots of fresh cilantro, cumin, fresh lime juice, salt and pepper, a dash of cayenne. You can also add corn.

Lentils, sliced green onion, currants, shredded carrots, olive oil, fresh lemon juice, salt and pepper. You can also add feta.

Here's my favorite for the summer:

3/4 cupVegetable oil
1 cupCider vinegar
1/2 cupSugar
4 stalksCelery; diced
1 Red onion; diced
1 Green Bell pepper; diced
1 Yellow Bell Pepper; diced
1 Red bell pepper; diced
1 Orange Bell Pepper; diced
1 12-oz canShopeg corn; drained and rinsed
1 12-oz canPinto beans; drained and rinsed
1 12-oz canBlack eyed peas; drained and rinsed

Cowboy Caviar Preparation
Boil the oil, vinegar and sugar, and let it cool.

Slice and dice the celery, onion and the peppers.

Drain and rinse the corn, pinto beans and the peas.

Mix all together. Store in the refrigerator for up to 2 weeks

Ok, Puy lentils sound delish.

Anonymous wrote:I make a cold bean salad that is always a hit. I do not have a recipe, but it goes something like this.

One large can light red kidney beans
One large can dark red kidney beans
One large can garbanzo beans
one red onion finely diced
a big pile of chopped rosemary
a big pile of chopped parsley
a big tub of feta
lots of lemon juice, olive oil salt and pepper

Delicious

Oooh. This sounds healthy and delicious.

I love this butternut squash - garbanzo salad:
http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/
Not really squash season, but you can sub in any roasted veg of choice.
Also these two Ottolenghi recipes:
http://www.thekitchn.com/lentils-with-broiled-eggplant-144643
http://www.chroniclebooks.com/blog/author/yotam-ottolenghi/

And if you're entertaining, this is a really good and indulgent first course;
http://www.seriouseats.com/recipes/2011/03/puy-lentil-galettes-recipe.html

Japanese succotash. Edamame, fresh corn, onion, oregano, and some apple cider vinegar and a bit of olive oil. Serve chilled.

I start with home cooked chick peas. Mix them with:
sesame oil
fresh ginger and garlic (only one clove of garlic)
lemon juice
curry powder
finely diced red onion
currants or raisins
salt

Very good!

I make a cold bean salad that is always a hit. I do not have a recipe, but it goes something like this.

One large can light red kidney beans
One large can dark red kidney beans
One large can garbanzo beans
one red onion finely diced
a big pile of chopped rosemary
a big pile of chopped parsley
a big tub of feta
lots of lemon juice, olive oil salt and pepper

Delicious

This one is delicious:
http://mynewroots.blogspot.ca/2010/06/best-lentil-salad-ever.html

Rather than the du puy lentils, I used 1/2 cup green, 1/2 cup red, and 1/2 cup of quinoa.

Try the orzo garbanzo salad by Giada. If I can get the link I'll post.

Especially garbanzo, kidney or lentil?