Butter Bean Salad with Lime and Mint
The secret to this delicate and refreshing butter bean salad is the dressing, made with cold, tangy buttermilk, olive oil and lime juice. Matt and Ted Lee call it "the flavors of a Southern summer."
Grilled Green Bean Salad with Lentil Vinaigrette
Most cooks boil, steam or sauté green beans, but grilling them—as Alex Seidel does here—gives them a delicious char that's superb with the lentils, pancetta and baked tomatoes in this salad.
Curried Cauliflower and Green Bean Salad with Lemon Yogurt
Charred Fava Bean Salad with Lemon and Tarragon
It's impossible to grill tiny favas, but the sweet-starchy beans get a similar smoky flavor when they're charred quickly in a hot skillet. Jean-Georges Vongerichten tosses the charred beans with garlic, jalapeño, tarragon and cubes of cheese for a warm salad.
Green Bean-and-Blood Orange Salad
"Blood oranges are part of my Sicily fascination," Renato Poliafito says. He uses the segments to add color and tang to green beans and reduces the juice with balsamic vinegar to make the dressing.
Farro and Green Bean Salad
"The first time I tasted farro, it changed my life," says Melissa Kelly about the ancient grain that's rich in fiber, complex carbohydrates and magnesium. She's particularly fond of the nutty, chewy farro from Anson Mills, a Charleston-based company that's nationally famous for its grits.
Yellow Wax Bean and Radish Salad with Cannellinis
For a crunchy, summery salad, Chris Cosentino tosses yellow wax beans, radish slivers, red onion slices, cannellini beans and fresh basil in a simple vinaigrette. To save time, you can also substitute canned cannellinis for the dried ones here.
Summer Bulgur and Green Bean Salad
This lovely side dish of light, fluffy bulgur studded with bits of toasted almonds and crisp green beans is a wonderful alternative to rice.
Cranberry Bean and Mixed-Herb Salad
Lippert traces her love of beans back to the excellent Mexican food she grew up with in California. "We bought beans from local markets in the Central Valley, which we went to all the time," she says.
Butter Beans in Miso Bagna Cauda
White Beans with Escarole
"I cribbed this salad from my grandmother Nonna," Maria Helm Sinskey says. "She'd toss leftover beans with greens and lemon juice." This version has toasted croutons; the lemon juice is mixed into a refreshing dressing.
Green Bean-and-Tomato Salad with Tarragon Dressing
This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics, like the kind Paul Virant's mother would prepare when he was a child. "She would make tomato salad, potato salad and fried chicken the night before, so we'd have everything ready the next day," he says.
Giardiniera with Ham and White Beans
Grace Parisi quickly soaks baby cauliflower in vinegar and sugar, then combines it with snap peas, white beans, ham and sunflower seeds to create a unique main-course dish.
Cranberry Bean Salad with Celery, Basil and Mint
In Russia, people often make this red lobio with kidney beans. The recipe below substitutes cranberry beans because they have a creamier texture.
Black Bean-and-Quinoa Salad
Ken Oringer believes chefs need to make a point of eating healthy dishes when they can, so he includes protein-rich quinoa in his diet at least three times a week. Here he mixes the grain with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad.
Cannellini-and-Green Bean Salad
This simple and fresh-tasting salad, enlivened by salty olives and fresh cilantro, is a nice way to showcase fresh porotos (beans), a staple in the Huneeus household. The salad can be made with dried cannellini beans or, in a pinch, canned white beans.