Nothing says “Spring is back” like a fresh, tangy salad for lunch or as a dinner starter.
To welcome back warmer weather and brighter skies, we’re happy to present this bean-centric take on an old Vietnamese classic.
While Bahn Mi traditionally represents any sort of bread in the Vietnamese language, this dish takes a delicious spin on the lunch sandwich. Rather than including the typical Bahn Mi proteins such as pork sausage, pate or eggs, this salad dish incorporates Great Northern Beans as its flavor base.
The veggies are pickled quickly so they remain crunchy, but you can leave them in the liquid longer if you like. The creamy texture and flavor of the Randall’s Great Northern Beans balance out the tart and sour flavor of the pickled vegetables. This bean salad can easily be turned into a sandwich with a freshly baked baguette!
This recipe is brought to you by our friend Sara Croft at Solid Gold Eats.
Whether you serve them as a side dish or a main course, bean salads are an extremely healthy addition to your diet. There is significant data that adding beans to your diet can reduce the risk of some cancers and heart disease. While no one food is a magical cure on its own, beans play a role in improving your health.
Looking for other interesting bean salads? Here are some of our favorites.