Introduction: Quick Bean Salad

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About: I'm a physics and chemistry teacher at a public school in Maryland and active in my local science teacher's association. I love building things and am teaching myself how to use arduino in electronics projects…

Need a quick picnic side dish? Want a cool summer snack? Try some bean salad -- no cooking, just some chopping, mixing, and its ready to eat!

Supplies

  • box or can of beans of your choice (I used butter beans)
  • fresh herbs of your choice (I used Lovage and Cilantro)
  • fresh onion
  • olive or avocado oil
  • salt and ground black pepper
  • knife and cutting board to chop herbs

Step 1: Open the Box and Drain the Beans

The title of the step really says it all! I don't rinse the beans, just drain off the storage liquid.

Step 2: Harvest and Chop the Herbs

You can use dried herbs if you don't have access to fresh herbs. My choice of herbs for this version was Lovage, which is a herb that has a taste like celery, and Cilantro. Some people do not have the gene to enjoy Cilantro this can be switched out for italian herbs like Oregano, Thyme, Parsley, or whatever you like and have on hand!

Step 3: Finely Chop the Onion

Finely chop the onion. I chopped some of the green tops as well as part of the bulb.

Step 4: Mix It Together

Mix together the beans, herbs, onion, a drizzle of oil, and then add salt and ground black pepper to taste. This salad improves with marination time in the fridge so you can throw it together the day before and enjoy it nice and cold for a refreshing summer treat! And its pretty healthy too!