Four-Bean Salad

If you went to public school like me, chances are you were served The Bean Salad That No One Touched. It usually came in a small plastic container which I did not even bother opening. Inside, invariably, would be kidney beans, garbanzo beans (AKA chickpeas), and really sad, faded canned string beans. Each bite made me pucker, not in a fun sour candy way but more like are we sure this is still good to eat way. 

Now that I'm an adult by most accounts, I get to remake bean salad in a way that makes me love it the way it deserves to be loved. Beans are wonderful: creamy, full of fiber and protein, and so gosh darn cute. I've kept all OG beans in this case, but you're free to use whatever kinds you want! Color, flavor, and texture are all bound to be a little different if you make swaps, but that’s what makes cooking and eating exciting!

I've also added a can of hominy for meatiness, but if you have leftover brown rice, farro, lentils, quinoa, tofu or even meat, any could be an excellent substitute too! For extra brownie points, toast your spices before they go into the dressing for an added layer of depth of flavor.

If you've made this recipe, let us know down below in the comments how you liked it!