Two Simple and Fabulous Bean Salads

heirlooms on counterYou won’t find me noshing contentedly on cashew cheese in this lifetime, and I’ve got nothing left to say about zucchini spaghetti. But a girl can come to appreciate the beauty of raw and simply prepared foods faster than you’d think when one of these arrives:


Happily, many mid-summer veggies need no more than a splash of unfiltered olive oil and a sprinkling of sea salt (or not, if you’re feeling especially nudist) – or, if your ambition is running wild, maybe some toasted sesame oil and rice vinegar, finished with a few drops of soy sauce and fish sauce – to make perfect, two minute side dishes.

The question of protein need not be any more complicated. Here are two excellent, hearty bean salads that can be made with canned beans (use Goya if you’re supermarket shopping – they’re so much better than the alternatives). The first is an old favorite, the second a recent find. In either case, consider adding a few corn chips or some brown rice to the meal to complete the protein from the beans.





  • Jamie Paxton

    oh, carolyn, that is one beautiful baby. congratulations!!ReplyCancel

  • Jamie Paxton

    and the bean salads sound pretty good, too ;)ReplyCancel

  • familia Bybaran

    Ok. That’s a beautiful baby. Great recipes too, but can I just request more baby pics. Maybe I will check your Facebook.ReplyCancel

  • Diana Pappas

    Such a great shot of your family!!! :)

    and mmmmm those Indian-spiced chickpeas sound fabulous.

    What’s the story with unfiltered olive oil, because I have a funny feeling I’ve been in the dark on this one….ReplyCancel

  • Allison Gratzer

    that white bean salad rocked my world. love, barack obama
    ok, maybe barack obama did not leave a comment on your blog. but your sister thought the white bean salad was delicious.ReplyCancel

  • […] Years ago on this site I let you know that “you won’t find me noshing contentedly cashew cheese in this lifetime.” Despite our leaning further away from animal products over time and my even having taken a raw foods class where I learned to make cashew cheese, that’s still a true statement. Cashew cheese may be many things to many people, some of whom are no doubt more enlightened, better at inverted eagle pose, and less prone to bouts of moodiness and unexplained blogging hiatuses than I am. But though cashew cheese may be many things to many people, there’s one thing that cashew cheese most certainly is not. And that thing, of course, is cheese. […]ReplyCancel

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