Make Ahead

Garbanzo and Cannellini Bean Salad

April 13, 2012
Author Notes

HEALTHY: low in fat, cholesterol and carbohydrates. —Vouvray

  • Serves 2
  • 1 cup garbanzo beans (or chickpeas)
  • 1 cup cannellini beans
  • 1 lemon
  • 1 lime
  • 3-4 tablespoons Sriracha
  • 4 tablespoons Olive oil
  • 1/2 bunch fresh cilantro
  • 1/2 teaspoon salt
  • 2 teaspoons ground black pepper
  • baby arugula
In This Recipe
  1. Drain and rinse the beans into a large seal-able plastic food container.
  2. Add zest of the lemon and lime as well as the juice of the lemon and lime.
  3. Add 1-2 tablespoons of Sriracha.
  4. Drizzle 2 tablespoons of olive oil.
  5. Chop the cilantro and add.
  6. Add salt and pepper to taste.
  7. Close the food container and toss the ingredients to ensure well-coated.
  8. Make a bed of arugula in two large salad bowls.
  9. Mix 1 tablespoon Sriracha and 2 tablespoons olive oil in a separate bowl. Drizzle over bed of arugula.
  10. Spoon the bean mixture on top of the arugula.
  11. Serve.

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