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

Ingredients

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

Directions

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.

Schedule a free consultation with our team

With our physician-led treatment plan, discover the knowledge, tools, and mindset to feel healthier, happier and lighter than was ever thought possible.

Schedule a free consultation

Our services are likely covered by your health insurance provider and billed as a standard visit, while our cash pay plans are on average thousands cheaper than alternatives.