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Bean Salad

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Bean salad


Sure, you could pick up a three bean salad from the deli and pass it off to your friends at the backyard BBQ as your own creation. 

But if you value freshness and flavor, you’ll spend the 10 minutes whipping this up at home (and you’re likely to save a few bucks in the process).

We used black beans and garbanzo beans (chickpeas) and mixed in a holy trinity of garlic, shallots and celery for their great aromatics and texture. Red bell pepper adds a pop of color and crunch. And a simple vinaigrette of red wine vinegar, extra virgin olive oil and a dash of salt and pepper are all you need from a flavor perspective to make this iconic bean salad really shine.

It has tons of natural flavor – and looks impressive!



In the food world, there aren’t many recipes easier than making bean salad from scratch. Simply rinse your canned beans, chop your veggies, season it and you’re good to go!



Aside from being an obvious picnic favorite, this colorful bean salad makes the best healthy lunch to bring to work or school. As they ponder their own sad desk-salads, your co-workers might shoot a little side-eye your way as you savor this fresh and vibrant black bean salad with gusto.

If you pop it in your Tiger vacuum insulated food jar, it’ll be as fresh at lunch as it was when you first made it.

You see, your food jar will keep food hot or cold for 6+ hours – so, no matter what you bring to work, it will be at the perfect temperature even if you don’t get around to taking your lunch break at noon. And with a stainless steel interior that protects against stains and odors, you can be sure that today’s bean salad won’t taste like yesterday’s ramen noodle salad.

Bon appétit!

Recipe using these products

Bean Salad

Thermal Ware Recipes

Let’s make bean salad! This iconic picnic favorite is just as at home at a backyard cookout as it is on your desk at work as a delicious and healthy lunch.

  1. Put all the ingredients in a bowl and toss well. Season with salt and pepper and serve.
  2. Place in Tiger insulated food jar to take in on the go.
  • 1 Garlic clove, minced
  • 1 Shallot, finely chopped
  • 2 Stalks celery, finely chopped
  • 1/2 Red bell pepper (finely chopped)
  • 1 10.5-oz can Garbanzo beans, rinsed and drained
  • 1 10.5-oz can Black beans, rinsed and drained
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp White or red wine vinegar
  • Salt and pepper to taste

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