For the Vinaigrette: 2 tablespoons apple cider vinegar, preferably Katz Apple Cider Vinegar 1 tablespoon fresh lemon juice 1/4 cup extra virgin olive oil Salt and freshly ground pepper to taste 2 heads radicchio, about 4 1/2 inches in diameter, halved and cored 1/2 of a white onion, very thinly sliced 11/2 cups cooked, drained Rancho Gordo Mayan Red or Domingo Rojo beans 1/4 to 1/2 cup fresh pomegranate arils Serves 4 To make the vinaigrette: In a small bowl or jar, combine the vinegar and lemon juice. Slowly whisk in the oil (or cover the jar and shake vigorously). Season w ..read more

When Stateline Road Smokehouse opens August 8th, it will bring Kansas City style barbecue to Napa from a Paris of the Plains native, executive chef and co-owner Darryl Bell. While Kansas City is a reference point, so are the other  aspects of Bell: his fine-dining experience and cooking skills honed at places like Bouchon Bistro, Alinea in Chicago, and Press in St. Helena. Supporting neighborhood businesses is also important to Bell and co-owner Jeremy Threat, so many of the products will be sourced around block, like charcoal from Wilson's Feed & Supply shop ..read more

Nopales, or prickly-pear cactus paddles, are a common ingredient in Mexican kitchens. You can often buy them precleaned, but if you need to do it yourself, we've included instructions below.  This is a recipe from Doña Mary, a longtime Rancho Gordo employee and our go-to resource for Mexican ingredients and cooking. While it's not traditional to include beans in a nopales salad, we asked her to give it a try, and she obliged. We were all very happy with the result! 5 medium cactus paddles, spines removed (cleaning instructions here) 1 teaspoon salt, plus more i ..read more

2 cups shredded red cabbage 1 cup cooked, drained Domingo Rojo beans, or other firm heirloom beans 1/4 red onion, chopped or thinly sliced Handful of fresh parsley, minced 1 serrano chile, seeded and minced (or to taste) Fresh lime juice to taste 2 tablespoons olive oil Salt and pepper to taste Serves 2 Place the cabbage in a serving bowl. Add the beans, onion, parsley, and chile. Top with lime juice, olive oil, and salt and pepper to taste. Stir to combine. Taste and add more salt or seasonings, according to taste ..read more

Chef Tanya Holland (@mstanyaholland) is one of our culinary heroes. Inspired by the smoked trout salad from her cookbook "California Soul," we swapped in our Green Baby Lima beans for the fava beans in her original recipe. Ice Water for Chilling Salt 1 bunch asparagus, trimmed and cut into 2-inch pieces 1 pound of fingerling potatoes 2 cups cooked, drained Baby Green Lima beans (or cooked, peeled fava beans) 4 scallions, white and green parts, thinly sliced ½ cup Marcona almonds 4 smoked trout fillets Lemon Mint Vinaigrette Juice and zest of 2 lemons 1-2 teaspoons of granulated sugar ¼ cu ..read more

  The Salad Whisperer blog, also known as "a place for vegetable enthusiasts," has a wealth of great salad inspiration. This one is "A celebration of seasonal produce, combining the smoky earthiness of grilled zucchini with the juicy sweetness of ripe tomatoes and the satisfying heartiness of chickpeas. Not only is it delicious, but it’s also a nutritional powerhouse, packed with vitamins, fiber, and protein. Whether you’re looking for a light lunch, a side dish to take to your next barbecue, or a colorful addition to a week night meal, this salad is sure to impr ..read more

Here's a vibrant, flavorful salad recipe from LA-based Chef Sera Pisani, known for her popular Domenica Dinette popups. The tangy, salty pistachio gremolata is the perfect complement to our creamy Royal Corona beans. We'd recommend doubling it so you have plenty leftover! For the beans: 1 cup uncooked Royal Corona beans Olive oil 6 cloves garlic, diced 1 large shallot, diced 1 tsp paprika 1 tbsp tomato paste 1 tbsp chopped calabrian chile 1 spring oregano or rosemary or marjoram 8 cups water For the Pistachio Gremolata: ¼ cup chopped pistachios ¼ cup chopped green oliv ..read more

Inspired by the flavors of a classic Greek salad, this dish offers an easy, no-fuss way to savor lentils alongside all of that plentiful summer produce. 1 small red onion, thinly sliced into half moons 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges, or 1 pint cherry tomatoes, halved 1 English cucumber, sliced into half moons 11/2 cups cooked lentils, such as French-Style Green Lentils or Puglia Lentils  1/4 cup extra virgin olive oil 2 tablespoons plus 1 teaspoon red wine vinegar 2 tablespoons capers, drained About 5 ounces feta cheese in brine ..read more

Joe Yonan is the Food and Dining editor of The Washington Post, where he writes the Weeknight Vegetarian column, and the author of the best-selling cookbook Cool Beans. As you can probably guess, he is a true Bean Freak! This recipe highlights the versatile Christmas Lima bean, perfect for creating vibrant and satisfying salads. He says: "This salad is based on a Greek stew called piyaz, a recipe I learned from Michael Costa, chef at DC’s Zaytinya restaurant. For a weeknight, I turned the stew into this salad, which involves very little cooking—especially if you&nbs ..read more

Emily Nunn's clever Department of Salad newsletter is an endless font of salad wisdom. If you are a salad lover, we suggest subscribing—you won't be disappointed. Of course, she was the first person we thought of for our "Salad a Day" promotion in July, and we were thrilled when she agreed to share this flavor-packed white bean salad. She says: "This salad is very adjustable. You can leave out the arugula (but I wouldn’t) and serve it in a big bowl. You can leave off the spicy garlicky topper—which I added in bloops once I spread the salad on a platter, which is why I have named it “sala ..read more