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Two Bean Salad
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Description
A delicious and easy two-bean salad, perfect as a side dish or filling light entree. Works well with vegetarian, vegan, and gluten free diets.
Ingredients
- ½ whole Onion, finely chopped
- 3 Tablespoons Olive Oil, Divided
- ½ teaspoons Granulated Garlic (or 1 Clove Garlic, Minced)
- ½ teaspoons Italian Seasoning
- 1 can (15 Oz. Size) Kidney Beans
- 1 can (15 Oz. Size) Garbanzo Beans (Chickpeas)
- ¼ cups Fresh Basil, Julienned
- 1 cup Fresh Baby Spinach
- Salt And Pepper, to taste
Preparation
In a small pan, sauté onions with 1 tablespoons olive oil, salt, pepper, garlic, and Italian seasoning for 8-10 minutes, or until translucent.
Meanwhile, drain and rinse beans. Julienne basil. Combine beans, basil, and 1 tablespoon olive oil in a medium bowl. Just before onions are done, add spinach to the pan and cook down for 1-2 minutes. Add sautéed vegetables to bean mixture. Combine. Season with remaining olive oil, salt, and pepper to taste.
Serve warm or chilled.
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