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Recipes — Salads

Ayocote Morado and Charred Corn Salad

Salads Thanksgiving Vegetarian

Ayocote Morado and Charred Corn Salad

Inspired by a Yotam Ottolenghi recipe, here is a dish you could take to a gathering and serve at room temperature. So many hosts want some help but dread hearing, "What can I bring?" Make it easy on them and bring this. Or serve it as a side at your own celebration. 1 large green pepper, or 2 small 2 bunches green onions, trimmed  3 teaspoons olive oil (divided use) Fresh corn kernels cut from 4 ears of corn 1 tablespoon butter 2 cups cooked, drained Rancho Gordo Ayocote Morado beans (or another firm heirloom bean) ¼ cup sour cream or creme fraiche...

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Celery and White Bean Salad

Salads Thanksgiving Vegetarian White Beans

Celery and White Bean Salad

This is our favorite kind of salad: crunchy, creamy, and substantial. We've been enjoying Andy Baraghani's book, The Cook You Want to Be (Lorena Jones Books, 2022). There are countless new ideas and jumping-off points if you're an adventurous cook. His Crunchy Celery Salad has shades of the old Waldorf salad that your grandmother enjoyed, but this is new and sharp and easy to like. We added a cup of cooked Alubia Blancas and cut back a little on the cheese since the beans would add some of the creaminess.  4 to 6 celery stalks, preferably with leaves 1 green...

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Deconstructed Pozole Salad

Pozole and Hominy Stews Salads

Deconstructed Pozole Salad

You are welcome to play around with quantities and even ingredients. You could try a colored cabbage, replace it with lettuce, use poached chicken instead of shrimp, or make it vegan and leave them out altogether. The one thing we insist is that you don't use canned hominy. Hopefully, you won't even be tempted, but we will tell you the texture is not right, and the flavor is nothing compared to our dry prepared hominy or freshly made nixtamal. ¼ cup olive oil Juice from 2 limes 1 garlic clove, minced 1 teaspoon Rancho Gordo Sabor Vaquero Chili Powder Blend,...

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Baby Spinach and Preserved Lemon Salad with Black Garbanzos

Salads Vegetarian

Baby Spinach and Preserved Lemon Salad with Black Garbanzos

1 garlic clove, minced 1 tablespoon minced preserved lemon 1 tablespoon fresh lemon juice 1 teaspoon Rancho Gordo Castillo Spanish Pimenton (optional) 1/4 cup extra-virgin olive oil Salt and freshly ground pepper to taste 4 cups baby spinach 1 1/2 cups cooked, drained Rancho Gordo Black Garbanzos or Classic Garbanzos 1/4 of a white onion, minced Makes 2 to 4 servings In a small bowl, combine the garlic, preserved lemon, lemon juice, and pimenton. Slowly whisk in the olive oil. Season to taste with salt and pepper. Place the spinach in a serving bowl. Add your desired amount of dressing and toss to coat. Add...

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Black Garbanzo Salad with Emily Nunn's Barn Ranch

Salads Vegetarian

Black Garbanzo Salad with Emily Nunn's Barn Ranch

Our friend Emily Nunn is a People of The Bean. Her clever Department of Salad newsletter is an endless font of salad wisdom. She's written an ebook for Rancho Gordo, and she's a constant inspiration for better and better salads. She is an advocate for this delicious version of Ranch Dressing. It's excellent, but I am lazy and left out many of the ingredients. I ended up using a spoonful of goat yogurt instead of mayonnaise, because that's what I had on hand. I am normally a strict olive oil and good vinegar kind of salad dresser, so for me, this was...

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Garbanzo Salad with Roasted Peppers and Spanish Chorizo

Salads

Garbanzo Salad with Roasted Peppers and Spanish Chorizo

Steve made this super simple, flexible salad for an Instagram Live episode and we got some requests for the full recipe. Ta-da! Note that Steve used pre-cooked Spanish chorizo, which is different from the fresh Mexican-style chorizo that needs to be cooked first.  2 cups cooked, drained Rancho Gordo Garbanzo Beans 1 cup chopped roasted red bell pepper (jarred is fine) 1 cup diced cured Spanish chorizo (or to taste) 1/4 cup minced white onion 2 to 3 tablespoons extra-virgin olive oil 1 tablespoon Rancho Gordo Pineapple Vinegar or other mild vinegar Salt and freshly ground pepper Fresh flat-leaf parsley for garnish Serves 2 to 4  In...

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Black Eyed Pea and Carrot Salad with Spring Mint

Salads Vegetarian

Black Eyed Pea and Carrot Salad with Spring Mint

When we think of Black Eyed Peas, we generally think of stews and pork products, so it was fun to experiment with them in a fresh vegetable and herb salad. Black Eyed Peas, especially our new-crop peas, can overcook quickly, so keep an eye on the pot if you are cooking them for a salad.   Any firm heirloom bean would work in a salad like this. You could substitute a different fresh herb, but if you can find fresh mint, it really brings this dish together.  Juice of 1 lemon 2 tablespoons Rancho Gordo Pineapple Vinegar or white wine vinegar ¼ cup extra-virgin olive...

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Runner Bean Salad with Radishes and Pomegranate

Dark Beans Salads Vegetarian

Runner Bean Salad with Radishes and Pomegranate

Runner beans make a welcome component in a salad because they are thick-skinned and firm, but with a creamy interior. You can prepare all the components of this salad in advance, but wait until just before serving to combine everything, so all the ingredients stay crisp and fresh. ½ bunch fresh cilantro 1 to 2 jalapeño chiles, halved, stemmed, and seeded 1 tablespoon fresh lime juice 1 tablespoon Rancho Gordo Pineapple Vinegar or other mild vinegar ¼ cup olive oil Salt and freshly ground black pepper 4 cups baby arugula or baby spinach 1 watermelon radish, halved and very thinly sliced (or other radishes of your choice, thinly sliced) 1...

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Arugula and Bean Salad with Pumpkin Seeds

Salads Vegetarian White Beans

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 White Beans

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 Thanksgiving Vegetarian White Beans

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 White Beans

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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