Saturday afternoons are good times to make complicated salads for lunch. Today was a beauty for that.

Yesterday I made a pot of beans, selecting three different kinds of Rancho Gordo‘s best: King City Pinks, Caballeros, and San Franciscano. We made dinner last night with half of the beans, and there were plenty left for today’s lunch.

Here is the list of all ingredients for the salad:

• 3 varieties of cooked beans
• beets
• avocado
• red onion
• scallions
• cucumber
• Radicchio di Treviso
• celery
• garlic
• radishes
• black olives (pitted)
• Piparras pickled peppers
• flaky sea salt and ground black pepper
• vinaigrette with mustard, Sicilian EVO, and Portuguese red wine vinegar

All these elements were sliced or diced to convenient sized bites, tossed together in a large mixing bowl with the vinaigrette, and served with a glass of wine — a Grenache from Birichino.

Buon Appetito!