Summery Bean Salads

When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class. 

In this cooking class, you will learn how to make two great bean salads that are perfect for summer.

First, I cooked along with Lesley remotely as we made a pasta salad with chickpeas inspired by all of the flavors of an Italian hoagie. It made me fall in love with pasta salad for the first time. 

Then, I filmed Chef Michael making a white bean panzanella salad with cannellini beans and seared yellowfin tuna on Martha's Vineyard. Simple. Pretty. Delicious. 

This class is also great for vegetarians. Just omit the salami from the pasta salad, and of course omit the tuna on the panzanella salad. 

What are we making in this on-demand cooking class?

– Pasta salad with chickpeas, inspired by an Italian hoagie 

– White bean panzanella salad with seared yellowfin tuna

Who is teaching this class?

Lesley Sykes from Primary Beans and Chef Michael Rottman

 
Lesley founded Primary Beans with her sister, Renee. They started Primary Beans to deepen our connection to the food we eat and the land it comes from. And because they love beans.

 
Chef Michael is a private chef on Martha's Vineyard. Before becoming a private chef, he worked in some of the best restaurants on the island, including l’étoile. He also taught a great lobster class you should check out! 

How long will this class take?

From start to finish, each dish will take less than 30 minutes. That is, of course, assuming you have already cooked your Primary Beans. 

The idea is to make one dish one day and then make the other one a few days later. Then, repeat, repeat, repeat.