Kate Sears for The New York Times. Food Stylist: Monica Pierini

This is the kind of substantial salad that’s nice to have on hand, no matter the occasion. If you have time, it’s best made with large dried white beans, such as cannellini, simmered at home. (It’s great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.

Featured in: Six Easy Recipes For The Ultimate Picnic Spread. 

35 minutes, plus at least 2 hours’ chilling

1 to 1½ hours, plus chilling and resting 

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