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. They’re incredibly make-ahead-friendly; packing one with fresh herbs and chopped veggies and stashing it in the fridge is a meal prep miracle. |
A lemony vinaigrette pulls double duty as a marinade for canned beans and as a salad dressing. Marinate any white bean, then toss with pleasantly bitter radicchio, thinly sliced raw brussels sprouts, and big chunks of salty feta. |
