There are two variations here. The Harissa Fava Bean Salad in the photo is something I threw together and saved a photo, but apparently not the actual recipe, so I’m attempting to list what’s in it because it must have been tasty enough. The Kidney Bean Feta Salad was also something thrown together, but I save the recipe and not the photo. Someday I may hit a better consistency with recording my efforts, but this is what I have to show for it (for now).

I guess the main takeaway between both is that bean salads are relatively easy to fudge. I’ll add the “choose your own adventure” tag to this and advise you to get creative and try not to worry too much about it. The worst thing that could happen is that you make something you don’t like and order delivery instead.

Harissa Fava Bean Salad (as seen in the photo above)

1 cup fava beans (cooked or canned and strained)
1 cup pearl couscous
1 onion, chopped
1 zucchini, chopped
1-2 tomatoes, chopped
3 cloves garlic, minced
1/2 cup chopped parsley
2-3 tbsp. harissa
2 tbsp. olive oil
2 tbsp. lemon juice
salt and pepper, to taste

Mix all the ingredients and make adjustments until you like it, I guess. Make this your own creative enterprise.

Kidney Bean Feta Salad

I threw this together experimentally and liked it enough to want to jot it down. This makes a medium-sized bowl’s worth, good for a potluck or maybe to share with a few friends.

2 cups dried kidney beans
1/4 or 1/3 cup feta
2 shallots
1 celery stalk
2 cloves garlic
fresh mint
parsley (to taste)
1/2 cup olive oil
1/2 cup lemon juice
1/4 cup white vinegar
salt & pepper to taste

Soak the kidney beans in 6 cups of water overnight, then rinse and cook until tender. Cut the shallots into slivers and chop the celery and garlic.

Combine all ingredients until you feel good about it.