Recipes — Salads

Arugula and Bean Salad with Pumpkin Seeds

Salads Vegetarian

Arugula and Bean Salad with Pumpkin Seeds

4 cups wild arugula 2 cups drained cooked Rancho Gordo white beans, such as Ayocote Blanco, Cassoulet or Royal Corona beans 1 teaspoon Rancho Gordo Oregano Indio Olive oil Rancho Gordo Pineapple Vinegar (or other mild vinegar) Salt and freshly ground black pepper ½ cup pumpkin seeds, toasted Serve 2 to 4 In a serving bowl, combine the arugula and beans. Add the Oregano Indio, crushing it with your hand. Season to taste with olive oil, vinegar, salt, and pepper. Just before serving, sprinkle with toasted pumpkin seeds.

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Provencal Tuna, White Bean, and Celery Salad

Salads

Provencal Tuna, White Bean, and Celery Salad

This French-style salad comes from our friend and favorite Francophile, Georgeanne Brennan. She says: “Creamy white beans combined with flaky bits of fish and crunchy celery makes an appetizing first course or small plate. Tarragon, one of the classic fines herbes, doubles its flavor here, first in the vinaigrette and again as an integral ingredient.” 2 teaspoons Dijon mustard 2 teaspoons Rancho Gordo Pineapple Vinegar or Champagne vinegar ¼ teaspoon sea salt ⅛ teaspoon freshly ground black pepper 1 tablespoon chopped fresh tarragon 3 tablespoons extra-virgin olive oil 4 large celery stalks 6 ounces cooked, flaked tuna or smoked trout...

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Chopped Salad with Bean-and-Yogurt Dressing

Salads Sides Vegetarian

Chopped Salad with Bean-and-Yogurt Dressing

Martha Rose Shulman’s genius Caesar salad dressing made with beans and yogurt got us thinking about bean-based dressings. We experimented and came up with this version, using our pineapple vinegar. For the dressing: 1 garlic clove, halved ½ cup cooked, drained white beans, such as Alubia Blanca or Marcella ½ cup plain Greek yogurt or regular yogurt 1 anchovy filet (optional) 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 1 tablespoon Rancho Gordo Pineapple Vinegar or other light vinegar 2 tablespoons extra-virgin olive oil 2 tablespoons grated Parmesan cheese Salt and freshly ground pepper to taste For the salad:  4...

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Avocado and White Bean Salsa

Appetizers Salads Sides Vegetarian

Avocado and White Bean Salsa

A unique salsa bursting with flavor and color. What's not to love? Any white bean would work here (black beans would be good, too!). Serve it with chips for dipping, or with grilled seafood for a main course. 1 cup cooked, drained Rancho Gordo Alubia Blanca beans, or other white beans 2 firm ripe avocados, peeled and diced 2 fresh, preferably vine-ripened, tomatoes, diced small 1 red onion, diced 4 tablespoons fresh lime juice 1 tablespoon chopped fresh cilantro, or to taste 1/2 teaspoon salt, or to taste Thick tortilla chips for serving (optional) Makes 4 to 6 appetizer servingsIn a...

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Golden Pan-Fried Big White Beans with Wilted Greens

Salads Vegetarian

Golden Pan-Fried Big White Beans with Wilted Greens

Yotam Ottolenghi’s seminal cookbook, Plenty, includes a recipe for fried lima beans served with a tangle of wilted greens and soft cheese. Here is our take on that recipe. Of course, we recommend a little Stardust as the finishing touch, but you could also use chile powder or sumac. 3 to 5 tablespoons olive oil, plus more for drizzling 3 to 5 tablespoons salted butter 4 cups cooked, drained Rancho Gordo Large White Lima or Royal Corona beans, tossed with olive oil 4 green onions, sliced lengthwise into thin ribbons 1 garlic clove, minced 4 cups baby arugula or baby spinach...

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Roasted Pepper and Royal Corona Salad

Salads Vegetarian

Roasted Pepper and Royal Corona Salad

Lately, I've been indulging in jars of roasted red peppers from Trader Joe's. But I do roast fresh poblano chiles, often. If I have a couple, I will roast them over the gas flame on my stovetop, turning, until blistered all over. If I have more than a couple, I dry-roast them on a very hot comal (a cast-iron skillet would work too). I put them in a large bowl and cover the bowl with a plate to steam for about 15 minutes, then I remove the charred skins with my fingers or scrape the skins off with a serrated...

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Alubia Blanca, Watercress, and Herb Salad

Salads Vegetarian

Alubia Blanca, Watercress, and Herb Salad

In her seminal book, The Mexican Gourmet, author Maria Dolores Torres Yzabal includes a salad with just half cilantro and half watercress. Steve was intrigued by this and started making it at home. He came to love the slight bitterness of the watercress, but he wanted something that could stand on its own so he came up with this version, which is basically a third each of watercress, parsley, and cilantro, with some beans tossed in for a little indulgence. It makes the salad more substantial, too. Watercress is a somewhat neglected green these days but try and add it to...

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Lentil and Carrot Salad with Mustard Vinaigrette

Salads Vegetarian

Lentil and Carrot Salad with Mustard Vinaigrette

Lentils cook very quickly so you don’t have to make a huge batch and then figure out what to do with them. Unsoaked, they cook in about 20 minutes! That’s hard to beat. Obviously, they thrive in hot dishes like soups and stews, but a favorite winter salad has been a very French salad of green lentils, grated carrots, and a strong Dijon mustard vinaigrette. The carrots are meaty and substantial, the lentils creamy and indulgent, and the vinaigrette is rich and assertive. Best of all, there’s no lettuce to wash! 2 garlic cloves, minced ½ yellow onion, finely chopped 1...

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Garbanzo Salad with Shaved Red Onions and Fennel

Salads

Garbanzo Salad with Shaved Red Onions and Fennel

This is the kind of salad that is often described as a good side dish for roasted meat or chicken but we think it's an excellent dinner in itself. The crunch of the vegetables and the texture of the garbanzos shouldn't be underestimated. Dress and season the salad according to your taste. Start with the olive oil and then add the pineapple vinegar as desired. Steve likes it snappy, to match his personality, but you might be more mellow and want to use less. That's the magic of cooking! Serves 2 1 fennel bulb 1 cup cooked Rancho Gordo Garbanzos, drained ½ red onion,...

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Lentil Salad with Sun-Dried Tomatoes, Chicken, and Feta

Main Dishes Salads

Lentil Salad with Sun-Dried Tomatoes, Chicken, and Feta

This recipe is adapted from Salad of the Day: 365 Recipes for Every Day of the Year by Georgeanne Brennan. Georgeanne says: "Earthy, quick-to-cook lentils make a bed for this main-dish salad. For a vegetarian option, substitute toasted walnuts for the chicken." Serves 4 1 cup dried Rancho Gordo French-Style Green Lentils, or Black Caviar Lentils Sea salt 7 drained, oil-packed sun-dried tomatoes, minced, plus 3 tablespoons oil reserved 1 clove garlic, minced 4 tablespoons minced fresh flat-leaf parsley 1 tablespoon red wine vinegar ¼ pound feta cheese, crumbled or cubed, a tablespoon set aside for garnish 1½ cups slivered,...

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Lentils Folded Into Yogurt, Spinach, and Basil

Salads Vegetarian

Lentils Folded Into Yogurt, Spinach, and Basil

Peter Miller’s Lunch at the Shop: The Art and Practice of the Midday Meal is a favorite book of mine. Peter has a famous architectural bookstore in Seattle and he knows the value of a good meal. A typical workday is no excuse to eat poorly. Peter is also “bean people” and has many recipes taking advantage of good legumes. He was quick to say yes when I asked him if he would share his lentil recipe from his book. His new title is Five Ways to Cook Asparagus (And Other Recipes)(Abrams, 2018), and my copy is already splattered and...

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Flageolet Salad with Lemon, Radishes, and Oven-Roasted Tomatoes

Salads Vegetarian

Flageolet Salad with Lemon, Radishes, and Oven-Roasted Tomatoes

  Oven-roasted tomatoes don’t compare to fresh in-season tomatoes, but they’re a terrific flavor booster to have on hand. Use them like sun-dried tomatoes in salads, pasta, and of course, with beans. One pound of dry beans yields about six cups of cooked. Make them a day ahead so they can cool and you’ll have one more thing done the day you serve them. 6 cups cooked Rancho Gordo Flageolet beans or Cassoulet (from 1 pound dried) 12 ounces cherry tomatoes, sliced in half 5 sprigs thyme, leaves stripped from stems Salt and pepper Olive oil 1 medium red onion, chopped fine...

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