Name: Mixed Bean Salad with Tomato Vinaigrette
Yield: 8 Servings
Ingredients: 5 plum tomatoes, cored; ½ medium white onion; 2 serrano chiles; ½ cup (packed) cilantro leaves with tender stems; 3 tablespoons fresh lime juice, divided; 1 teaspoon kosher salt, plus 3 tablespoons if using fresh beans, plus more; 4 pounds fresh shell beans (such as cranberry or butter), shelled, or three 15-ounce cans beans (such as black, cannellini, and/or kidney), rinsed; ½ pound snap beans (such as Romano, wax, or green beans), thinly sliced on a diagonal; ¼ cup olive oil; 1 tablespoon chia seeds (optional)

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Marcus Nilsson

All types of beans come in and out of season during the summer and into fall; make this with any color snap beans and your choice of fresh or canned shelling beans.

Recipe notes