Summer Bean Salad by Toby Bilanow

Andrew Scrivani for The New York Times

Bean salads are a great choice for summer picnics, and most recipes can easily be adapted to accommodate any vegans in the crowd. This week the Recipes for Health columnist Martha Rose Shulman turns to summer bean salads:

As the weather heats up and our hunger for comforting stews gives way to a desire for lighter fare, beans can still be the backbone of a meal, but I’m more inclined to make them the focus of a main dish salad than a simmering ragout. I love the way they soak up tart salad dressings and the way their velvety textures play against the crunch of other salad ingredients, like fresh green beans, celery or fennel.

Here are five new ways to prepare bean salads.

Black-Eyed Pea Salad With Fennel and Dill: A great dish that can be made with or without tomatoes.