Here's a sneak-peak recipe from our forthcoming book, The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry.

You’ll notice that except for the beans, this salad is all crunch. The biggest advantage is that you can make and even dress this salad ahead. Most of these vegetables can hang out in your refrigerator much longer than lettuce.

Mandolines should be used with caution and respect. You can also try shaving
vegetables with a vegetable peeler, and of course, good knife skills are always handy. You will want to avoid large chunks of raw fennel for most people. The anise flavor can be overwhelming, even when dressed.

FOR THE VINAIGRETTE

• 1 garlic clove, minced
• 1⁄2 teaspoon salt
• 1 teaspoon Dijon mustard
• 1 teaspoon dried Mexican oregano, preferably Rancho Gordo Oregano Indio
• 2 tablespoons fresh lemon juice or your favorite vinegar
• 1⁄2 cup extra-virgin olive oil
  
  
• 2 cups cooked, well drained Rancho Gordo Ayocote Negro or Negro de Vara beans, or other black beans
• 4 radishes, thinly sliced
• 2 celery stalks, thinly sliced
• 1 large carrot, thinly sliced
• 1 medium fennel bulb, trimmed and thinly sliced with a mandoline
• 1⁄4 white onion, minced
• Salt and freshly ground pepper

MAKES 4 SERVINGS

1. To make the vinaigrette: In a large salad bowl, make a paste with the garlic and salt. Add the mustard, oregano, and lemon juice. Mix well. Whisk in the olive oil slowly.
2. Add the beans, radishes, celery, carrot, fennel, and onion to the salad bowl. Gently toss to combine. Season to taste with salt and pepper.

Reprinted with permission from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry, copyright ©2024. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Text copyright © 2024 by Steve Sando
Photographs copyright © 2024 by Ed Anderson