Basic Bean Salad Blueprint

3 (15-Ounce) Cans Beans, Rinsed and Drained or 4 1/2 Cups Total Cooked Beans (Cannellini Beans, Chickpeas, Black Beans, Kidney Beans, Pinto Beans, Lima Beans, Black-Eyed Peas, Lentils, and/or Shelled Edamame)

1 Cup Loosely Packed Fresh Herbs, Finely Chopped (Parsley, Cilantro, Dill, Mint, and/or Basil)

1/2 Cup Alliums, Finely Chopped or Thinly Sliced (Red Onion, Sweet Vidalia Onion, Shallots, Scallions, or Leeks)

1 Cup Crisp Vegetables, Finely Chopped (Celery, Shredded Carrots, Cucumbers and/or Bell Peppers)

1/3 Cup Vinegar or Citrus Juice (Red Wine Vinegar, Apple Cider Vinegar, Rice Vinegar, Balsamic Vinegar, Lemon Juice, Lime Juice or Orange Juice)

1/4 Cup Oil (Olive Oil, Avocado Oil, Rice Bran Oil, Grapeseed Oil, Sesame Oil, or Peanut Oil)

3/4 - 1 1/2 Teaspoons Salt

1/4 Teaspoon Pepper (Ground Black Pepper, Cayenne Pepper, Chipotle Pepper, or Crushed Red Pepper Flakes)

Bonus, Optional Mix-Ins (Avocado, Halved Cherry Tomatoes, Pitted Olives, Corn Kernels, Chopped Walnuts, Sliced Almonds, Diced Mango, Shredded or Crumbled Vegan Cheese... Get Creative!)

Preparation couldn't be simpler: Once you've selected your star players, toss together the beans, herbs, alliums, and crisp vegetables in a large bowl. Separately, whisk together the vinegar or citrus, oil, salt, and pepper. Pour the dressing over the goods and toss to coat. Mix in as many bonus ingredients as your heart desires. Enjoy right away or stash in the fridge until you're ready to serve. Try it both chilled and at room temperature!

The finished bean salad should keep for 2 - 4 days if kept refrigerated, depending on the selected components.

Makes 4 - 8 Servings (4 as an Entree, 8 as a Side)

©Hannah Kaminsky http://www.BitterSweetBlog.com