Quick quiz: What kind of food is a bean?

Answer: A vegetable. And if that didn’t come to mind, you’re apparently in the majority. According to the folks at Bush’s Best Beans, more than half of Americans think of beans as a protein source (which they are, of course) but don’t realize they are vegetables.

Not to doubt Bush’s passion for public education, but the company has good reason to encourage bean consumption. That said, beans make a great addition to many meals. They’re fiber rich and low in fat. I always keep half a dozen cans in my pantry. I like to add white beans or garbanzos to pasta sauces, especially if I’m not using meat. I also like to stir together black beans, brown rice, corn and salsa for a quick and spicy side dish. Corn salad with mango and black beans is a similar dish that gets its spark from fresh chiles.

As part of its new campaign, Bush’s is providing family-friendly recipes developed by Connie Guttersen R.D., Ph.D., the author of “The Sonoma Diet.” You can find them at VegetableWithMore.com. In the meantime, here’s one to get you started. (This time of year, I would use halved or quartered cherry tomatoes, and I would use whole-grain pasta to ramp up the fiber and nutrition a bit more.)

Olive This Bean Pasta Salad
Yield: 6 to 8 servings

1 cup cooked spiral pasta, drained
1 cup seeded and chopped tomatoes
1 clove chopped garlic
1 cup cucumber (cut half lengthwise, then into ¼-inch wide pieces)
½ cup chopped roasted red pepper
1 jar (6 ounces) marinated artichoke hearts, drained and quartered
2 tablespoons canned black olives, chopped
1 can (15.5 ounces) cannellini beans, drained and rinsed
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
Salt
Ground black pepper
¼ cup crumbled feta cheese
In a large bowl, combine pasta, tomatoes, garlic, cucumber, red pepper, artichokes and olives. Add beans and mix gently. Mix in lemon juice and olive oil. Season to taste with salt and pepper. If time permits, let sit for 1 hour. Sprinkle with feta cheese and serve.