This may be way off what you're asking, but it's one of our favorites.

Corn and Black Bean Salad

Dressing:
1 small clove garlic
Pinch salt
3 T. fresh lime juice
1 tsp. kosher salt
1/4 tsp. chili powder
1/4 cup olive oil

Salad:
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/4 cup chopped red onion
1 T. olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup chopped fresh cilantro

For the Dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the Salad: Cook the corn, bell pepper, and onions in the olive oil until just beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

Sounds great chloe definitely going on my list.

We're big cilantro fans but easy to omit or sub with parsley. Heating the veggies really helps them soak up the dressing.

I don't have an exact recipe, but I like Japanese green beans with a sesame/soy sauce dressing. I use sesame oil, Japanese black vinegar, and soy sauce for the dressing, and I sprinkle toasted sesame seeds on green beans that have been blanched or cooked al dente. Sometimes I add sautéed mushrooms to it.

That is the only bean salad I have ever made, that I can remember.

Green beans are in season here now, and so we've been eating a lot of them.

[Deleted because my recipe doesn't really fit the salad category.]

I was going to suggest something like what Chloebud suggested. I don't have a recipe, I just wing it, but it's pretty much what she posted except I add cumin to the dressing, omit the peppers and cilantro, and use diced Roma tomatoes instead of halved cherry tomatoes. I think I usually use two avocados rather than one. And I happily used canned corn rather than fresh. It's hearty enough to eat as a meal, easy to throw together, holds up in the heat (for a picnic, for example). It's also vegan, which is a plus for some potluck crowds.

Lars I make that same salad with asparagus, it’s a favorite. We are eating a lot of green beans too. They are so good when they are fresh.

Chloe we love cilantro and I have a bunch.

Cawaps, when I read Chloe’s recipe I thought I would add cumin. I am glad you concur.

Jinx I don’t think I have ever seen that style of bean. Maybe we don’t get them in Maine.

I also wing it, and I like to add frozen uncooked corn kernels too. I don't like a sweet dressing - prefer a dijon vinaigrette.

I like a mix of beans, spring onions, tuna and vinaigrette with tomatoes on the side.

I use green beans when I make Salade Niçoise. I also add potatoes, grilled tuna (rare), hard boiled eggs, black Niçoise olives, and tomatoes. I do substitute asparagus for the green beans sometimes, however. I serve it with a vinaigrette dressing.

Here's one I modified for a funeral luncheon....the original is at the top....but when I enlarged it for many people I used red beans, navy beans Canellini beans, chick peas in addition to kidney beans.

Mediterranian bean salad

A delightfully crunchy and satisfying bean salad bursting with
Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy
salad is vegan and gluten free, but mostly just delicious! Recipe yields
about six 1-cup servings.

INGREDIENTS

• 2 cans (15 ounces each) red kidney beans, rinsed
  and drained, or 3 cups cooked kidney beans
• 1 can (15
  ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 small red
  onion, diced
• 2 stalks celery,
  sliced in half or thirds lengthwise and chopped(I prefer pea pods cut into
  1 inch lengths)
• 1 medium
  cucumber, peeled, seeded and diced
• ¾ cup chopped
  fresh parsley
• 2 tablespoons
  chopped fresh dill or mint( i like dill in this)
• ¼ cup olive oil
• ¼ cup lemon
  juice (about 1 ½ lemons) Plus the grated rind
• 3 cloves garlic,
  pressed or minced
• ¾ teaspoon salt
• Small pinch red
  pepper flakes

INSTRUCTIONS

In a serving bowl, combine the prepared kidney beans, chickpeas,
onion, celery, cucumber, parsley and dill (or mint). ( I add the dill and
parsley just before serving…..and use more parsley than called for)

Make the lemon dressing: In a small bowl, whisk together the olive
oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour
dressing over the bean and vegetable mixture and toss thoroughly.

Serve immediately for the most flavor, or let it marinate in the
refrigerator, covered, for a couple of hours or longer. Leftovers should
keep well, covered and refrigerated, for several days. If necessary, wake up
leftovers with a little sprinkle of salt or drizzle of lemon juice.

NOTESFor 15 cans of beans….I used pea pods instead of
celery, added the parsley at the last minute and the dry dill weed with the dressing
the day before. and grated the rind of all lemons used.

I lightly steam green beans, (haricot vert or whole young), plunge in cold water to stop the cooking and chill. Drain well, pat dry. Add halved cherry tomatoes, garbazo beans, canned artichoke hearts (I prefer unmarinated, but you can use marinated), black or kalamata olives (I leave whole), and thinly sliced red onion. Sometimes, I add cucumber. I sprinkle with Italian seasonings, fresh or dried but not powdered. Then I make a basic lemon vinaigrette dressing with garlic and dress it a little ahead of serving, not too far ahead or the lemon causes the green beans to lose their wonderful bright green color. Sometimes I add some cubed feta cheese at the last minute and toss very lightly so the feta doesn't disintegrate.

eta: after reading another recipe posted here, I realized I failed to list thinly sliced red onion as an ingredient. I added it above.

Wow, thanks for all the great ideas.

I also really like what Cholebud posted and also wing it. I do like roasted corn kernels and often have bags of them from TJ's in the freezer. I don't add avocado but it sounds like a good addition if the dish is to be eaten right away.

I'm always looking for new bean salad recipes. Some of my favorites are an old Bush's (?) 3 Bean Salad (I'll find recipe if needed), Bush's Black Bean & Mango salad (love this salad! I use pickled jalapenos :), and my riff on a salad I had in Saltzburg, Austria, that was made w/ (from memory) cannellini beans, chickpeas, black olives, roasted red peppers, artichoke hearts, and a vinaigrette dressing.

ETA: I see you also posted on HDC, so LynnNM should post that recipe for chickpea salad. I sometimes crave it. :)

I make a very similar salad to what others posted, from Cooking Light. Black bean, roasted corn and mango. Now I'm hungry! https://www.myrecipes.com/recipe/roasted-corn-black-bean-mango-salad

Oh and I have been on an edamame kick and recently made this: https://www.foodnetwork.com/recipes/ellie-krieger/asian-style-3-bean-salad-recipe-1947007

Corn, black beans, mango...YUM!

This leans more toward the potato salad category but is really good with the green beans. Got the recipe from Bon Appetit long ago.

New Potato and Green Bean Salad

Dressing:
1/4 cup balsamic vinegar
2 T. Dijon mustard
2 T. fresh lemon juice
1 garlic clove, minced
Dash of Worcestershire sauce
1/3 to 1/2 cup olive oil
Salt and pepper to taste

Salad:
1 1/2 pounds small red potatoes
3/4 pound haricots verts (see Note below), stems trimmed
1 small red onion, chopped
1/4 cup chopped fresh basil
Salt and pepper to taste

For Dressing:
Whisk first 5 ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1-2 days ahead. Cover and chill. Bring to room temp and rewhisk before using.)

For Salad:
Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine beans, potatoes, onion and basil in large bowl. Add dressing and toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temp.) Garnish bowl with a small bunch of fresh basil before serving.

Note: If you can't find haricots verts, buy the slenderest green beans available.

99% of the time, I just buy a 2-pack of jarred bean salad at Costco. I can scoop out some to go with a sandwich for lunch. DH doesn't like bean salad, and it's wasteful to make it up for just me.

I haven’t made this recipe yet, but it’s one I’ve saved to Pinterest. It’s similar to Lar’s Japanese beans. Maybe double the sauce just in case?

https://thecafesucrefarine.com/sesame-ginger-green-bean-salad/

Not exactly a bean salad, but I sometimes blanch green beans (actually, I usually cook them a bit beyond blanched, but still with some crunch) and dress them with vegetable oil, garlic, and kosher salt (the crunchiness of the salt is important). They are addictive. I've been know to compare them to french fries.

We had a standard three-bean salad when growing up.

1 can each green, yellow waxed and kidney beans drained.

mix together with the smallest amount of oil [EVOO or other]; add 1/2 Cup AC vinegar and pinch o' sugar to taste. Refrigerate overnight.

That Elie Krieger recipe sounds really good, but I am biased as I have a few of her recipes already in our 'favorites.'

Sushipup - I do occasionally buy jarred 3 bean salad but it is too sweet for me, so I end up adding more beans and veggies to reduce the sweetness.

I see recipes that call for canned beans like Bragu's does. Confession: I havent eaten canned green beans since I was very young, I recollect them as mushy. Are they better now? We tend to eat fresh or frozen, and the frozen pretty much just defrost.

Lars, eat it in a giant bap like they do in Nice!

https://www.google.com/search?q=pain+bagnat&client=tablet-android-samsung&prmd=isvn&sxsrf=ALeKk01df5Se2BebrTFEBdYdrQLM9RnZxA:1596696470537&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjPwMLv_YXrAhXExIUKHe0

Someone may have already posted this or something like it, it’s commonly called “cowboy caviar” where I live and is made with black eyed peas. Much better results with good quality soaked dried beans but a low salt canned version, drained, is very good also.

Emeril’s recipe is about how I make it, without the “emerill essence” ingredient. Now I use olive oil for the fat component of the dressing but it’s better with the rendered fat from diced pancetta, which I sub for bacon. I add some lemon juice to the dressing, occasionally a tsp of Dijon mustard and always kosher salt and cracked black pepper. This is great with toasted pita triangles or crackers. You can roughly process half of it in a food processor then add that back to the rest of the recipe to make if more of a chunky dip consistency. I add whatever fresh herbs I have on hand—although not cilantro, which sets off my gag reflex regardless of how small the amount ingested.

https://www.emerils.com/126487/black-eyed-pea-salad

One of my favorites. I personally omit the sugar and reduce the oil. I sometimes make a batch and have it for lunch all week - very filling.

Mexican bean salad

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice

• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Directions

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

I got this recipe from Annie. I am swamped with projects right now so I'm taking the easy way out and linking to it. Kinda sad to see how far Cooking Light has sunk . . .

https://www.cookinglight.com/recipes/bushs-best-black-bean-salad

Yesterday I made a big bowl of bean salad. It was mostly @Caroline Hamilton's recipe, but I added the cucumbers and celery that @lindac92's recipe had, because I wanted crunch. And I added cherry tomatoes from @chloebud

It was delicious and a big hit with my hubby. I plan to have it for lunches over torn romaine throughout the week.

Thanks all, it really hit the spot.

Chickadee, I made that green bean salad that you linked to. It was very good, but I agree, I would double the sauce next time. It can be served warm or at room temperature.

Not a bean salad, but thought I'd share here instead of starting a new thread. Beets are plentiful around me, and I was looking for a way to use them raw instead of roasting. This recipe turned out well. I doubled the edamame, and used toasted walnuts instead of the almonds. I also forgot the avocado. But it turned out very good.

Colorful Beet Salad

I've enjoyed this one: https://savorthebest.com/green-bean-salad-bacon-tomatoes/

Feathers that beet salad is on my list, though I will have to sub swiss chard for the spinach since that's what the garden's got.

Annie mmm bacon

Thank you Mtn for that black bean, corn and mango salad recipe. I made it today as a dinner accompaniment and we enjoyed it.

Glad to hear it Jana, that has been on my rotation at least 10 years!

We had guests last night and had a summer roll party (each family had their own buffet). I never know what to serve "with" it so I made Lars' sesame green bean and mushroom salad. It was very good. Lars can you estimate quantities? I just kept adjusting the vinegar and sesame oil to taste, and I am not sure what ratio I ended up with so I am afraid I won't be able to repeat it.

Speaking of beet/been salad, this recipe crossed my fb page and is on my "to try' list. I have to get some beets though . . . no room to grow them this year, I overdid on tomatoes . . .

Colorful chickpea beet salad