garbanzo and kidney bean salad
  • 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.
  1. 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.
  2. Combine the onions, sugar, garlic, oregano, tarragon, salt and pepper in a large bowl and mix to combine.
  3. Add in the garbanzo beans, kidney beans, olive oil, and vinegar.
  4. 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.
  5. 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.
  6. This salad will keep well for several days.
Nutrition Information
Serving size: serves 4-6 as a side
Recipe by Marin Mama Cooks at