Mixed Bean Salad with Tomato Vinaigrette

This is a summer-y bean salad that is as hearty as a winter bean dish. Really, anytime Carla from the BA Test Kitchen makes anything with beans, you know it's going to be delicious. We've adapted the recipe to work perfectly with this past week's box, but can easily be replicated with any sort of bean substitutions. 


  • 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
  • 1 tablespoon chia seeds (optional)


Purée tomatoes, onion, chiles, cilantro, 1 Tbsp. lime juice, and 1 tsp. salt in a food processor until almost completely smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible. Reserve solids for another use (like soffritto). Cover pico de gallo broth and chill until ready to use.

If using fresh beans, bring beans, 3 Tbsp. salt, and 6 cups water to a boil in a medium pot over medium heat. Reduce heat and simmer until beans are tender, 15–45 minutes (fresher beans will cook faster; drier beans will take longer). Taste and season with salt as needed; let beans cool in cooking liquid, about 2 hours.

Drain beans and place in a large bowl. Add snap beans, oil, chia seeds, if using, pico de gallo broth, and remaining 2 Tbsp. lime juice; toss to combine. Let sit 1 hour to allow flavors to meld (chia seeds will bloom and thicken dressing slightly). Taste and season with salt as needed just before serving.

Recipe adapted from Bon Appetit magazine.

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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

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