Scarlet Runner beans are large, meaty, and versatile. They work in salads like this one, but they can also replace meat in chili and stews. Ancho cress, sometimes known as Persian cress, is very easy to grow if you can’t find it at your farmers’ market. Watercress is a delicious substitute.

For the dressing:

• 2 garlic cloves, chopped
• 3 tablespoons balsamic vinegar
• Juice of ½ of a lemon
• 5 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

For the salad:

• 1½ cups cooked, drained Rancho Gordo Scarlet Runner beans, or large white beans, warmed slightly
• 1 bunch ancho cress, watercress, or microgreens
• 2 large handfuls baby arugula
• Salt and freshly ground black pepper
• Parmesan cheese, shaved with a vegetable peeler, for serving

Serves 4 

1. Make the dressing: In a small bowl, whisk together the garlic, vinegar, and lemon juice. Slowly drizzle in the olive oil, whisking continuously until the dressing comes together. Season to taste with salt and pepper.
2. In a salad bowl, toss together the beans, cress, and arugula; season with salt and pepper. Add the dressing and toss to combine. Scatter Parmesan shavings over each serving or pass them at the table.