Marinated

A pot of room-temperature beans, drained of their cooking liquor and immediately bathed in a piquant dressing (and given a chance to regain their wits), makes one of the most underappreciated dishes out there. Maybe it is because most three-bean deli salads are pretty terrible. Whatever the reason, I usually boil a couple extra cups of beans just to marinate and eat later in the week as a bean salad, and I hope it catches on.