Thank you Ralph and Cynthia for sharing your “Two Bean Salad with Tarragon & Oregano,” and recipe with my husband Nick and I. Ralph and Cynthia hand delivered this delicious bean salad to us. It came in a mason jar packed full of herbs & zesty tasting bean salad. Still sheltering in place we all met at our gate with our masks and gloves on to receive this awesome gift. Great as a side dish or appetizer served in mini cups. Enjoy!
Yields: 4-6 servings
Ingredients:
3 green onions
2 teaspoons granulated sugar
3 garlic clove, finely chopped
1 tablespoon dried oregano or 2 tablespoons fresh
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 or to taste, I like more
1(15-ounce) can garbanzo beans, drained and rinsed
1(15-ounce) can red kidney beans, drained and rinsed
1⁄3-1⁄2 cup extra-virgin olive oil - The recipe calls for ½ cup I use 1/3 cup but add more as we eat the beans.
2-3 tablespoons red wine vinegar - This is also a preference thing as well. If you like red wine vinegar then use 3 tablespoons.
Direction:
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.
Add in the garbanzo beans, kidney beans, olive oil, and vinegar.
Combine the onions, sugar, garic, oregano, tarragon, salt and pepper in a large bowl an d 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.
This salad will keep well for at least a couple weeks. Sometimes I just add the dressing to a green salad leaving out the beans. When I do that I add more olive oil and/or vinegar and punch up the dressing with more seasonings to taste.