Greek Bean Salad

This is the salad I make when I want something in the fridge that will actually solve dinner for a few days. It comes together in about fifteen minutes, it requires zero cooking, and it turns into a completely different meal depending on what you put with it. Grain bowl one night, side for chicken the next, scooped onto sourdough for lunch. It just keeps giving.

I’ve been trying to eat more beans, which I think most of us should be doing, and this is the way I’ve actually managed to do it consistently. Three cans of beans, a pile of fresh herbs, all the briny things I love, and a lemony vinaigrette that pulls it together. The combination of garbanzos and butter beans is what makes it. The garbanzos hold their shape and give you that firm bite, and the butter beans are creamy and almost custardy. Two totally different textures in one bowl.