Red Beans & Greens Salad

Red beans and greens salad is the five-ingredient side that lives in the intersection of salad, salsa, and bean dish. Canned kidney beans get drained and tossed with chopped escarole, chopped red onion, a cup of chunky salsa straight from the jar, and a glug of olive oil. That is the whole recipe.

The salsa does triple duty here: it replaces chopped tomato, lime juice, garlic, AND half the vinaigrette all at once. The escarole adds a pleasantly bitter crunch that keeps the salad from feeling like a bean dip. Ready in about five minutes, and it somehow tastes better after sitting for 15 while the escarole softens slightly and the beans soak up the salsa.

Kitchen Tips

• Rinse the kidney beans well after draining. Canning liquid tastes tinny and will mute the salsa flavors.
• Pick a salsa with good chunks of tomato and onion, not a smooth one. Smooth salsa coats the beans like a paste; chunky salsa stays salad-like.
• Tear the escarole with your hands instead of chopping with a knife. Torn edges hold dressing better than clean-cut ones.
• Let the salad sit 10 to 15 minutes before serving. The flavors need a moment to mingle and the beans pick up seasoning from the salsa.

Variations

• Stir in a diced avocado and a handful of cilantro for a more Tex-Mex finish.
• Crumble in queso fresco or cotija cheese for salty richness.
• Serve scooped up with corn tortilla chips for an impromptu party salad-dip.