Seasonal Bean Salad


  • 1 cup dried kidney beans, soaked 6-8 hours or overnight (can use canned beans)
  • 1 cup dried chickpeas, soaked 6-8 hours or overnight (can use canned beans)
  • 3 cups fresh water
  • 2 inches kombu, sea vegetable
  • 1 tsp. sea salt
  • 1 cup fresh green beans, trimmed and cut into 2 inch pieces
  • 1 small red onion, peeled and diced
  • 4-5 fresh basil leaves, thinly sliced
  • 1 tsp. fresh oregano minced
  • ¼ cup olive oil
  • 2 tbsp. white wine vinegar or other vinegar
  • 1/8 tsp. freshly ground black pepper

Discard bean soaking water.

Add kidney beans and fresh-water into a pot and bring to a boil. Skim off any foam that rises.  Add kombu, cover and lower to simmer for 1 hour.  Add ¾ tsp sea salt and continue cooking 30-45 minutes or until beans soften.

Cook the chickpeas the same way in a separate pot.

While beans are cooking, steam green beans 3-5 minutes or until tender.

Remove green beans and set aside in a bowl. Combine green beans, onion, basil, oregano and cooked beans into the same bowl.

Whisk olive oil, apple cider vinegar, pepper and remaining ¼ tsp sea salt. Pour onto bean salad and marinate 1 hour or overnight in the refrigerator.

Yields 4-6 servings.

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