Two-Bean Salad

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 6
  • About This Recipe

    “This is an excellent salad that’s never out of place, whether at a summer barbecue or a winter potluck dinner.”


  • 1 (14ounce) cans chickpeas, rinsed and drained
  • 1 (14ounce) cans black beans, rinsed and drained
  • 1/2 cupdiced red onion
  • 1/4 cupchopped flat leaf parsley
  • 3tablespoonsolive oil
  • 2tablespoonsbalsamic vinegar( use red wine vinegar if you wish)
  • 3clovesgarlic, finely chopped or minced
  • Directions

  • Combine all ingredients in a bowl; stir to blend well.
  • Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
  • Taste before putting on table and add salt and pepper to taste, if you wish.
  • Reviews

  • “I really liked this dish. I went to a pot luck and took this and everyone liked it very much.”

  • “Well as I said in the post concerning this salad I was dissappointed that it wasn’t better received at our school’s potluck. Hubby’s job was to gather a honest review of the salad, and for the most part it came back as being accepted as average. I sometimes think that not all dishes get a fair shake at “potluck” simply because you can have such a variety of flavors that may simply clash, and I think that in all fairness that could be part of what happened here. I am submitting a picture in gratitude for your suggesting this easy salad, and I must add on the plus side that I did like the idea of making this the night before and then giving it that 1/2 hour of “warm up” time making it ideal in that respect for potluck.”

  • “Good basic salad that goes well at a picnic.”

  • “Very good and easy to make.”

  • “This is one of my favorite bean salads and I’ve made it often over the years.I use 2/3 c of red onion, but otherwise the recipe I’ve saved is the same as this one.”

  • “Lovely flavorful bean salad with the fresh taste of parsley. I did increase the parsley (because I love it), and left out the onion this time (was out), but found this salad to be very enjoyable. I used balsamic vinegar, and followed the recipe in all other respects. Thank you very much for sharing this with us. “

  • “I love bean dishes and have been craving a friend of mine’s chick pea salad. I know her ingredients, but not measurements. Well, this is her dish!I made it without using the black beans because that is how she does it, but next time I am adding them in to try it. This is a simple, healthy, light side dish that has a wonderful flavor to it. And it’s even better the next day, after marinating for 24 hrs.Thanks for posting this recipe, it’s a keeper.”