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Two Bean Salad

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“We've all had Three and Four Bean Salad. This is an easy version that is less bean and more vegetable.”
24hrs 5mins

Ingredients Nutrition

  • 236.59 ml French haricots vert
  • 236.59 ml red radish, thinly sliced and cut into matchsticks
  • 236.59 ml zucchini, thinly sliced and cut into matchsticks
  • 118.29 ml red onion, thinly sliced and cut in half
  • 118.29 ml red pepper, cut in small dice
  • 1.23 ml salt
  • 118.29 ml cider vinegar
  • 118.29 ml sugar (I use Sugar in the Raw, but white table sugar is fine)
  • 59.14 ml olive oil (not extra virgin) or 59.14 ml vegetable oil
  • 236.59 ml garbanzo beans or 236.59 ml chickpeas, canned
  • 1.23 ml dried tarragon, slightly crushed


  1. Cook haricots vert or string beans in boiling, salted water until crisp tender, about 5 minutes. Drain and run under cold water to stop cooking. Cut into 1 1/2 inch - 2 inch pieces, if desired; set aside.
  2. Combine the red radish, red onion, and red pepper (hey, all the red stuff!) and sprinkle with the salt. Stir to combine. Strain for 30 minutes over a.
  3. bowl or into the sink (liquid is discarded). After the 30 minutes, rinse under cold water and shake the strainer a few times to lose some of that water. Let drain another 5 minutes or so.
  4. Meanwhile, heat cider vinegar and sugar in a small saucepan, over medium heat just until sugar is dissolved. Add oil and stir; set aside.
  5. In a large bowl, combine garbanzo beans, zucchini, and drained and strained vegetables. Pour vinegar mixture over and mix.
  6. Cover and refrigerate overnight. In the morning stir and recover. It will be ready by lunchtime!

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