Mixed Bean Salad with Tofu.

Three kinds of beans, firm tofu, and a creamy herb dressing make this salad substantial enough to hold its own as a light lunch or a solid side dish.

Green beans and broad beans cook together in salted water until just tender, then get a cold rinse to lock in their color and snap. Mixed with red kidney beans, shallots, celery, and red pepper, the salad has a good range of textures from soft to crunchy.

Cubed tofu adds protein without competing with the beans for attention. A generous squeeze of lemon juice brightens everything and keeps the flavors from going flat.

The fromage frais dressing on the side is barely a recipe: just stir in chopped fresh herbs, season, and serve. It adds a cool, tangy richness that pairs well with the earthy beans.

Chef Tips

• Don’t overcook the green beans. You want them tender with a slight bite, not limp. Eight minutes is the upper limit.
• Rinse the kidney beans thoroughly. The canning liquid is starchy and adds an off-taste to a salad this fresh.
• Use the firmest tofu you can find. Soft or silken tofu will crumble when tossed with the other ingredients.

Variations

• Swap fromage frais for Greek yogurt if you can’t find it. The texture and tang are nearly identical.
• Add edamame instead of broad beans for a more protein-packed version.
• Toss in fresh mint or dill to change up the herb profile with the seasons.