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.
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.
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.