In my quest to cut carbs and reduce the "blog roll" (meaning my increasing waistline due to my recent carb loaded blog writing!) that is causing my jeans to fit a tad snugger than I would like, I reached for an old favorite. Two Bean Salad has been a "go-to" salad recipe for as long as I can remember. I think it was loosely based on a recipe I found in a magazine years and years ago, but it has evolved into something that is all mine. My neighbors have all had it numerous times and many of them even make their own versions.
Something about the combination of these ingredients and how the flavors meld together makes my mouth water. Sometimes I serve it as a side and love that it goes with nearly whatever I am serving, or frequently I simply serve it over warm brown rice for a meatless, summer meal... perfect for when that summer heat is overwhelming (not that I know what that feels like this year!!).
However you choose to serve it, I hope that you enjoy it as much as I do. A little taste of summer in a bowl always does wonders for the senses!
Two Bean Salad
1 can black beans, rinsed
1 can cannellini beans rinsed
1 small red onion, diced
1 - 2 Persian cucumbers, diced
1 - 2 cloves garlic
2 Tbs good quality olive oil
3 Tbs balsamic vinegar
Mix all ingredients together and season with salt and pepper if desired. Serve alone or over brown rice.
Note: My friend Darlene serves this with red kidney beans in place of the cannellini beans. Another friends makes it with garbanzo beans and tosses in sun dried tomatoes. I'd love to hear your version if you make it too!