What I do while I figure out what to do next . . .

Mixed Bean Salad

Ok – this was awesome!  I didn’t even wait for my family to try it before I decided to post about it.  And you know why? Sometimes as a Mom you just have to make something that is completely your style and just be happy about it.  This is the kind of food I could live all summer on.  Shockingly enough one 13 year old loved it – and took it for lunch to camp and the 7 year old wanted to make sure I would make it again before she finished her first serving.  So pretty successful.  My husband ate the green beans but he hates bean beans (and I do know that) – so pretty much as I expected.  The other 2 kids are my pickiest eaters and it was just not their style.  So thank you Everyday Food for another winner recipe!


  • 1/2 pound green beans halved.  (I used haricot verts – you want skinny and crunchy)
  • 1 can garbanzo beans
  • 1 can red kidney beans (I used small – I think would “look better” with the dark red, but I like the small beans better – your call)
  • 1 shallot  sliced very thin (mine was very large so I started with 1/2 and added another quarter after tasting)
  • 1 tablespoon fresh oregano leaves finely chopped (2 grocery store were inexplicably sold out so I used 1 tsp. dried)
  • 2 tablespoons cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons grainy mustard
  • Coarse salt and pepper


Boil green beans for 2-3 minutes in salted water and plunge immediately into water bath to stop cooking and cool.  Drain and set aside.

Drain and rinse garbanzo beans and red kidney beans.

In large bowl whisk together cider vinegar, EVOO, sliced shallot, chopped oregano, and grainy mustard.

Add beans and stir to combine.

Add salt and pepper to taste and serve.

Serves 6

220 calories, 8.5 g fat (1 g sat fat), 8.9 g protein, 27.1 g carb, 8.2 g fiber



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