|When it's Indian Summer weather, pack some White Bean and Tuna Salad and go on a picnic!|
I'm crazy enough over bean salads that I had a hard time narrowing down my list to just ten favorites to spotlight here. Seriously I can eat bean salads all year long, but I think they're especially good for the summer-into-fall type of days when it's a bit too hot to cook, but just cool enough that you'd like something a little substantial for lunch. For the last few weeks Utah has been having that kind of gorgeous Indian Summer weather that makes everyone want to be outside, and any of these favorite bean salads would be great to pack up for a picnic or to take with you on a hike. And if the weather is not cooperating where you are, all these salads would make a great option for a brown lunch for work as well.
First up in the big photo above is my beloved White Bean Salad with Tuna and Parsley. I've convinced a few tuna skeptics with this salad, which uses tuna packed in olive oil for extra flavor.
If you like Mexican flavors, you can't go wrong with this Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime.
I think it's just a little early for persimmons, but as soon as you see them in the stores I recommend making this Black Bean Salad with Fuyu Persimmon, Avocado, and Lime-Cumin Vinaigrette.
Chickpea and Edamame Salad with Lemon and Mint is a combination that really worked for me.
More of that fabulous tuna packed in olive oil goes in this Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley.
Spicy Cannellini Bean Salad with Tuna, Peperoncini, and Parsley is a slightly different version.
I only posted it recently, but I can tell that this Butter Bean Salad with Sun-Dried Tomatoes, Kalamata Olives, Feta, and Basil Vinaigrette is a salad that's going to be on the menu often at my house.
When someone brought these Cannellini Beans in Mint Marinade to a neighborhood pot-luck in 2008, I asked for the recipe as soon as I tasted them!
More black bean love with this Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers, and Cilantro.
And finally, please make this Lebanese Lentil Salad with Garlic, Lemon, Mint, and Parsley while the garden herbs are still plentiful. I promise you won't regret it!
The weekend is finally here so I'm hoping all my readers have good weather so they can enjoy some time outside. And if you have a favorite salad for summer-into-fall picnics, please let us know about it in the comments!