Two Bean Salad

Versatile and nutritious, the humble bean forms the base of this ultra-simple cold salad. Rotate through a wide selection of beans which can include garbanzo, black, cannellini, or black eye peas. Experiment with adding different fresh herbs, veggies, chopped olives, and global seasonings. Serve as a side dish or toss with mixed greens and your favorite dressing to add a protein punch to your salads and bowls.

Written by
Jonathan Marbas
Last updated
June 10, 2022


1 15-ounce can kidney beans, rinsed and drained (1½ cups cooked)
1 15-ounce can navy beans, rinsed and drained (1½ cups cooked)
¼ cup fennel bulb or celery, diced
¼ cup green onion, thinly sliced or red onion, diced
¼ cup red bell pepper, diced
¼ cup carrot, diced
1 tablespoon dill, minced
3 tablespoons lemon juice
1 ½ teaspoons mustard, dijon or stoneground
1 teaspoon apple cider vinegar
Pinch of crushed red pepper
Sea salt and ground black pepper to taste


1. Combine all of the ingredients in a bowl and mix well. For best results, allow to sit in the refrigerator for 15 minutes before serving.

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