Best Cold Salad
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Azifa is a traditional Ethiopian lentil dish consisting of cooked green lentils dressed with a vibrant mixture of mustard, lemon juice, chopped onions, and chili peppers. It’s particularly significant as a staple side dish within Orthodox Christian fasting meals where meat and dairy are restricted....
A Lebanese and broader Levantine dish of white or green beans braised in olive oil with tomatoes and garlic, often served at room temperature as a meze.
Puy Lentil Salad is a French salad built around Lentilles du Puy, small green lentils grown in the Auvergne region of France that hold their shape after cooking and carry a protected designation of origin (PDO) status.
Fakes salata is a Greek lentil salad, notable for serving boiled lentils cold with olive oil, vinegar or lemon, herbs, and vegetables.
Salade de Lentilles is a classic French cold salad made from earthy green or brown lentils tossed with vinaigrette, shallots, and herbs.
Lentil salad is a cold dish of cooked lentils with dressing and vegetables, notable in French versions that use firm green or Puy lentils.
Linsensalat is a German lentil salad, notable for serving cooked lentils cold or lukewarm with vinegar dressing in Central European kitchens.
Lencsesaláta is a Hungarian lentil salad, notable for using vinegar, onions, and cooked lentils as a cold side dish in home cooking.
Green lentil salad is a French bistro staple made with Puy lentils—granted AOC protected-origin status in 1996—dressed in Dijon vinaigrette, valued for the lentils' firm texture after cooking.
Four-bean salad is an American cold side dish combining green, wax, kidney, and garbanzo beans in a sweet vinegar dressing, popularized as a potluck staple during the mid-20th century.
Tofu with Edamame is a widely consumed vegetarian dish in East Asian cuisine that pairs processed soybean curd with immature soybeans, creating a nutrient-dense, plant-based meal.
Three Bean Salad is a classic American side dish combining green, yellow wax, and kidney beans tossed in a sweet vinaigrette, popularized in mid-20th century delis.
