Two Bean or Not Two Bean

Two Bean Salad and Devine Intervention


When Your Fridge Gives You Beans…Make This!

Fast. Punchy. Healthy

Sometimes we open the fridge hoping for divine intervention about what to eat.

Instead, we find a jar of Dijon, half a bell pepper, and leftover chickpeas.

Perhaps that’s reason enough to order in. But not today! ☝️

Spoonful of Two Bean Salad

Today we drop a bean from the typical three-bean salad to make a fast, punchy, and possibly the healthiest thing you’ve eaten all week – the Two-Bean Salad!

Here’s what you do: ⬇️

Grab six things for the dressing—nothing fancy. Olive oil, white wine vinegar, a spoon of sugar (don’t skip it), Dijon mustard, salt and pepper, and a healthy hit of lemon juice. Whisk it like you mean it!

Mixing Two Bean Salad

Now the main act: black beans, chickpeas, chopped red bell pepper, and minced red onion for a little drama.

Pour that dressing on, give it all a generous toss.

Boom! You’ve got a salad that’s fresh. It’s feisty. It’s the kind of thing you eat standing over the counter thinking, Why don’t I do this more often?

Still Hungry?

Each Sunday we share a Cup of Recipes to help spark some divine intervention the next time you open the fridge.

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TANGY TWO BEAN SALAD

As Seen On: S1 | EP18: Should I Cook It Or Just Order In?

Makes: About 2 Servings | Prep Time: About 10 Minutes | Total Time: About 10 minutes

Recipe From: S1 | EP18: Should I Cook It Or Just Order In?

6-INGREDIENT DRESSING

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • salt and pepper

FOR THE SALAD

  • 1½ cups canned garbanzo beans (chickpeas)
  • 1 cup black beans
  • 1 red bell pepper, seeded and diced
  • 2 tablespoons minced red onion

HOW TO MAKE

  1. In a small bowl, add olive oil, vinegar, sugar, mustard, and lemon juice. Lightly season with salt and pepper. Whisk to combine.
  2. In a large bowl, add both beans, red bell pepper, and onion. Pour dressing over top. Toss to coat ingredients with dressing. For the best flavor, cover and let sit in fridge for 20 minutes before serving.

⭐ If you make this recipe, please share your anonymous rating at the top of this post. Thanks!

Brent Garell | College Recipe Cafe

Brent Garell (hey that’s me!) is the founder of College Recipe Cafe and Cooking Pro Jumpstart where cooking gets 3X easier with our Easy³ Meal Plans.

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