This is my go-to bean salad whenever we have had enough of rice and pasta, or when I don’t have baby kales or spinach available. I do, however, always have a few cans of beans in the pantry.
It’s one of the easiest salad to put together, and the end result is nothing short of nutritious quality. Usually I would add tomatoes, cucumbers, and feta cheese, but have none of those in the fridge today so I went with the basic.
For dinner, I paired the salad with pan fried cajun tilapia. O said it’s one of his favorite comfort dinner dishes. The boys also enjoy eating this salad heartily.
This salad was inspired by and adapted from this Turkish restaurant in Brookline, MA where we used to visit once or twice a month. It dated back to our dating days 13 years ago.
Throw everything together in a good size bowl, mix them all up, and let it sit for about half an hour, like a marinade so the beans can soak up liquid ingredients, and salt and the sugar. Add a bit more salt or sugar to adjust to your savoring taste bud.
If you want to go fancy then add some chopped grilled chicken or canned tuna, and you would have a meal in itself.
I love the combination of cannellini and kidney beans, the contrast of color make this salad an eye-catching one to eat.