Here’s a simple but tasty bean salad to pair with your favorite burger, sandwich or simply to throw on a bed of greens. We first tasted this salad on our recent visit to Nepenthe in Big Sur. They pair this bean salad alongside their burgers, and I have to say that it’s the perfect side, as it’s a nice break from the traditional mixed greens, fries or coleslaw that most restaurants serve up with their burgers. Below is a photo of the amazing tofu burger that I had paired with this salad. Isn’t it adorable how they put it all in this cute little basket? I’ve already posted the recipe for their famous ambrosia sauce, which is the perfect sauce to slather on your favorite burger or a nice dipping sauce for your fries and onion rings. If you haven’t been to Nepenthe in Big Sur, then you must make the trek sometime. They have the most amazing views from the restaurant, and it’s truly a spiritual experience just sitting there surrounded by nature and those views.
Here’s the view from our table.
Let’s get back to this salad, this is the perfect side salad to bring to a potluck or picnic or to bring to the office for a quick and satisfying lunch. It’s super simple and quick to throw together, and it’s a make ahead salad that gets better with age. It’s also pretty much a pantry salad, as you most likely have the ingredients on hand at home already. The only ingredient you may have to run out and purchase are the green onions. So if you’re a fan of bean salads, then you might want to give this one a try. As with most salads, you can add to and delete what you wish. I felt that the original recipe called for too much olive oil as well as herbs, so I cut them down a bit to suit my tastes. If you want to add more oil or a bit more herbs, then go for it. If the sugar element throws you off, then try omitting it. I can also see some diced red pepper thrown in here. Seriously, make this salad your own and play around with it.
Nepenthe’s garbanzo and kidney bean salad:
recipe adapted from My Nepenthe
serves 4-6 as a side
- 3 green onions (also called scallions), finely chopped
- 2 teaspoons granulated sugar
- 1 garlic clove, finely chopped
- 1 tablespoon dried oregano, or 2 tablespoons fresh – I have used both fresh and dried and it tastes great both ways.
- 1 tablespoon dried tarragon, or 2 tablespoons fresh
- 1 teaspoon sea salt
- 1 1/4 teaspoons freshly ground pepper – I never measure out my pepper. I just grind my pepper grinder a few times and call it a day.
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1/3 to 1/2 cup extra-virgin olive oil – The recipe calls for 1/2 cup, but I used 1/2 cup the first time and thought there was a bit too much oil for my taste, so I just used 1/3 cup the second time and preferred it. Just use your judgement here.
- 2 to 3 tablespoons red wine vinegar – This is also a preference thing as well. If you like red wine vinegar, then use 3 tablespoons.
You know the drill, let’s prep all the ingredeints. Wash and finely chop the green onions and finely chop the garlic. If you’re using fresh herbs, then wash and chop them up. Drain and rinse the garbanzo and kidney beans.
Combine the onions, sugar, garlic, oregano, tarragon, salt and pepper in a large bowl and mix to combine.
Add in the garbanzo beans, kidney beans, olive oil, and vinegar.
Toss to coat. Cover and refrigerate for at least an hour. The salad is best if it’s made a couple hours to even a day ahead as it allows the flavors to meld.
Serve chilled as a side to your favorite burger, sandwich or on a bed or greens. John loves packing some of this up for a simple workday lunch. He’s definitely a fan of bean salads. This salad will keep well for several days.
- 3 green onions (also called scallions), finely chopped
- 2 teaspoons granulated sugar
- 1 garlic clove, finely chopped
- 1 tablespoon dried oregano, or 2 tablespoons fresh - I have used both fresh and dried and it tastes great both ways.
- 1 tablespoon dried tarragon, or 2 tablespoons fresh
- 1 teaspoon sea salt
- 1¼ teaspoons freshly ground pepper - I never measure out my pepper. I just grind my pepper grinder a few times and call it a day.
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- ⅓ to ½ cup extra-virgin olive oil - The recipe calls for ½ cup, but I used ½ cup the first time and thought there was a bit too much oil for my taste, so I just used ⅓ cup the second time and preferred it. Just use your judgement here.
- 2 to 3 tablespoons red wine vinegar - This is also a preference thing as well. If you like red wine vinegar, then use 3 tablespoons.
- You know the drill, let's prep all the ingredeints. Wash and finely chop the green onions and finely chop the garlic. If you're using fresh herbs, then wash and chop them up. Drain and rinse the garbanzo and kidney beans.
- Combine the onions, sugar, garlic, oregano, tarragon, salt and pepper in a large bowl and mix to combine.
- Add in the garbanzo beans, kidney beans, olive oil, and vinegar.
- Toss to coat. Cover and refrigerate for at least an hour. The salad is best if it's made a couple hours to even a day ahead as it allows the flavors to meld.
- Serve chilled as a side to your favorite burger, sandwich or on a bed or greens. John loves packing some of this up for a simple workday lunch. He's definitely a fan of bean salads.
- This salad will keep well for several days.
Love this recipe. It is my all season go to. Even in the depths of winter by the great lakes!
Thanks for sharing, this sounds like the perfect bring-to-work lunch…and it’s cheap to prepare, always a bonus!
The bean salad looks fantastic, but how about a recipe for that yummy looking tofu burger? Any chance you could re-create something similar? I love tofu and would like to serve it more. Looks like it’s breaded and fried or baked. Do I see finely shredded carrots too? I know you’re up for the challenge!
Hi Karen! I so want to make those tofu burgers, but I’ve been too lazy to experiment with it being summer and all. I’ve been more on serving up the kid friendly fare. I need to get my game on (or apron on) and give them a try. Thanks so much for your vote of confidence girl! You will be the first to know when I make them up 🙂 xoxo, Jackie
First, love the changes to the web site! I haven’t been on in a while and thought I’d check in to view the changes and see what cha been cooking. This recipe sooooo takes me back. When I first met Kurt he made a similar recipe that his mom used to make. Red onion, no sugar, added green beans to the kidney and garbanzo and I think he used italian parsley. I’m going to have him whip up his batch as I’m nostalgic now:). I just made the peanut butter rice crispy bars with extra PB (I’ll let you know how they are. It didn’t seem to have enough “glue”, marshmallow but I don’t think it’ll matter too much) AND I’m marinating some buttermilk chicken for tonight. I’m going to have Kurt BBQ them and I’m making spring risotto and asparagus to serve with the chicken. Have a great loooong weekend!
wow the view is amazing! and your photo of the salad in the jar is so perfect, I really love it.
Hi kale! I love that name! Thanks for the sweet comment. I threw the salad in the jar for my hubby to take to work. It was the perfect lunch-time side for him. 🙂
Jackie,
your lunch looks amazing….as does the view! happy Mother’s Day!
xo
annie
Thanks Annie 🙂
Your site is lookin’ good!! Love the new logo!
And the view from your table is like a POSTCARD!! I’d never leave home 🙂
Thanks Averie. I’m still smiling that we both updated our sites on the same day and with the same theme! Such a coincidence! 🙂
Oh yum, I love a bean salad! What a great time of year to post this as the summer months are perfect for a side dish like this. I love all your little tips when you write a recipe – I do the exact same thing with the pepper grinder too! I’ve never measured out pepper. I’m also glad to see tarragon in here. It’s one of my favorite herbs and I don’t see enough recipes with it. This recipe and all the ingredients look delicious. Nepenthe is definitely on my to-do list now if we ever get down to the Big Sur area. Have a great day, Jackie! Heading into Seattle soon for work for a few hours and then one of my favorite zumba classes tonight. This week is flying by! xoxo, Sharon
Don’t you know I’m a seasonal gal Sharon? I try and post things that people crave this time of year. I’m totally teasing you here because I just made a batch of this sweet potato soup yesterday, and it’s May, and I’m posting it next week, so I’m not really playing by my rules 🙂 You know what’s funny? The more I cook, the less I measure, and it’s great for me, but hard when I’m trying to post a recipe, because I need to be exact here, so I do tend to make sure that I measure out what I’m putting into a recipe for my readers. Ok, that was a mouthful. I hope you had fun at your Zumba class 🙂 xoxo, Jackie
Using fresh herbs in a recipe makes a difference. I try to use fresh but I feel like I end up wasting so many ingredients when I do it. I love bean salads, they are a great way to add in more protien.
Hi Rebecca! Yes, I do agree that fresh is always better, but sometimes you just got to use what’s in the pantry, right? Oregano, no matter how well I store it, never seems to last as long as my other herbs! It’s a bummer, but it makes such a difference when it’s fresh! Have a great weekend 🙂 xoxo, Jackie