beach bean salad

Considering that bean salads — a can of beans, a Good Season-ish dressing, whatever chopped vegetables struck my fancy — were a fairly significant staple of my diet in my post-college years, I was shocked, absolutely shook, to real…

Considering that bean salads — a can of beans, a Good Season-ish dressing, whatever chopped vegetables struck my fancy — were a fairly significant staple of my diet in my post-college years, I was shocked, absolutely shook, to realize how sparsely they’re represented here. In fact, there’s only two and they’re among the oldest recipes on this site. Let’s fix this right now. I spotted Alice’s Rosary Cannellini Salad at the end of a Stained Page newsletter last month — a wonderful newsletter if you’re interested in following cookbook news and gossip. The recipe is from a new, charming cookbook called A Good Meal Is Hard to Find: Storied Recipes from Deep South, by Martha Hall Foose, with original paintings throughout from Amy C. Evans in which each recipe tells a story from a quirky Southern character who shares a beloved recipe. I don’t usually look at bean salad recipes because I don’t need a recipe, I stubbornly insist, I can create my own on a whim whenever I want, but a few days after spotting this one — with an intriguing combination of roasted bell peppers, a sherry vinaigrette, and radicchio — a voice within me that said “maybe you can but what if you didn’t have to” grew ever-louder and I succumbed.

what you'll needroasted or broiled until blackpeel and seed the pepperscut the peppers into thin stripsparsley and radicchioso delicious

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