Use the drained weight
Quantities refer to beans after draining, not the total weight of a can. Rinse gently in a sieve and drain well. Vigorous mixing crushes particularly soft white beans, so fold from the bottom with a broad spoon. Different varieties provide contrasting textures, but every variety must already be fully cooked. Raw or merely soaked kidney beans are not substitutes. Dice bell pepper small enough to fit comfortably on a spoon with the beans.
Drain rinsed canned beans thoroughly so they do not immediately dilute the dressing. Fold soft beans with a broad spoon rather than crushing them. Dice the onion finely because large raw pieces overwhelm the mild beans. Before serving, lift dressing from the bottom where oil and acid may collect. Portion with clean utensils and keep the remaining supply refrigerated.
The recipe
Serves 6
Ingredients
- 17 oz / 480 g cooked white beans, drained
- 8½ oz / 240 g cooked kidney beans, drained
- 1 red bell pepper
- 2 scallions
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp mustard
- ½ tsp fine salt
- ¼ tsp black pepper
- 3 tbsp chopped parsley
Method
- Rinse both kinds of beans gently and drain thoroughly. Seed and finely dice pepper and thinly slice scallions.
- Whisk oil, vinegar, mustard, salt and pepper. Fold beans and vegetables into the dressing in a large bowl. Cover and refrigerate for 30 minutes.
- Fold in parsley shortly before serving. Turn the salad gently from the bottom because dressing settles there. Serve as a side or with bread as a meal; never add raw beans simply to introduce another variety.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
