Cold Bean Salad

This isn’t the mayo-drenched bean salad your aunt brings to every barbecue.

Pinto, navy, and kidney beans get tossed with crisp celery and peppers, then coated in a savory blended dressing spiked with soy sauce, apple cider vinegar, and nutritional yeast for umami depth.

Chill it for a couple hours so the flavors marry, and you’ve got a protein-rich side that holds up all day at room temperature.

Chef Tips

• Use cooked beans from scratch or rinse canned beans thoroughly to remove excess sodium
• Blend the dressing on high for a full minute to emulsify the oil and create a smooth coating
• Taste after chilling and adjust seasoning; flavors mellow as the salad sits
• Make it a day ahead for even better flavor development
• Bring to room temperature before serving for best taste

Variations

• Add chickpeas or black beans for more variety
• Toss in diced red onion or scallions for sharper bite
• Mix in cherry tomatoes or cucumber for extra freshness