Charlotte, mom to Isabelle in France, emailed me this two-bean salad recipe. I made it tonight and it turned out great. Can’t wait to try it on a salad tomorrow. Here’s what she had to say:
We usually keep a container of this 2-bean salad in the fridge and use it for topping salads. Just rinse and drain 1 can of red kidney beans and 1 can of chickpeas, put them in a bowl with olive oil and red vinegar, salt and pepper, a little chopped onion, and about a tsp of dried oregano. I use lots of vinegar (more than oil). Isabelle will actually eat these instead of salad while we are eating salad.
As an extra treat, I sometimes toast seeds in the oven or on top of the range and we put them on top. I use what they call “squash seeds” here, but I don’t know if that’s what you call them at home. They are dark brown/black (unlike pumpkin seeds, but close in terms of size and texture). You can just put them in the oven at 400 degrees for about 10 minutes or fry them over med-high heat in a frying pan on the stove for 5-8 minutes.
- 1 can kidney beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- ¼ cup chopped onion
- 2 Tbsp olive oil
- 2 tbsp red wine vinegar (add more if you like)
- 1 tsp dried oregano
- salt and pepper to taste
- Rinse and drain beans and chop the onion.
- in a small bowl, add olive oil, vinegar, oregano, and salt and pepper.
- Pour the dressing over the beans and mix until combined.
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love
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