The first time I made a bean salad, I didn't know that the string beans had to be cooked. So I used a can of mixed beans, a bunch of raw chopped green & yellow beans, some chopped onion, olive oil, vinegar, a bit of sugar...
And when I went to eat it, I realized it was disgusting for me because the textures of the cooked and raw beans contrasted way too much.
I thought, well, maybe I could pick the raw beans out and cook them and add them back in. But I had made such a quantity of salad, that task would have taken me hours.
My day was saved when my mom said, "why not make soup?"
So into the soup pot went the bean salad, along with chopped carrots, cabbage, tomatos, garlic, soup boullion, and barley. I simmered it until tender and added a lot of fresh parsley and dill. The end result was DELICIOUS.