Belly of the Beest

Garbanzo and White Bean Salad

Main Dish, Recipes, Salad, Sides, Vegan | 12 August, 2013 | By

Garbanzo Bean Salad

Garbanzo Bean Salad

This is a great recipe for BBQs, quick lunches or just about any occasion you can think of. I also love bean salads, but I always forget to make them! The original recipe called for beans and herbs that I didn’t have so I made my own veggie combination, but stuck with her recipe for the dressing. You really do need the sugar in the dressing or it just doesn’t taste right!



Garbanzo and White Bean Salad

adaptable bean salad, great for picnics
Servings 6
Author Beth Rooney


  • 2 15 oz cans of Garbanzo Beans
  • 1 15 oz can of white beans
  • 2 carrots , finely chopped
  • 1/3 red onion , finely chopped
  • 1 cup fresh , finely chopped flat-leaf cilantro
  • 1 Tbsp fresh finely chopped basil
  • 1/3 cup white wine vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper


  1. In a large bowl, mix the beans, celery, onion, cilantro and basil.
  2. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
  3. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
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  1. Martin Seay
    22 August, 2013

    I am TOTALLY persuaded that sugar is the key to putting this one “over the moon,” as they say. Or as they said in like 1934.

    Eating raw red onion sometimes makes me want to drown myself in milk, but here it sure does help bring out the reds in the carrots and the two beans. Great photo, and nice knifework, too!

  2. Ruth
    27 August, 2016

    The herbs listed don’t match the herbs in the directions. Which is correct?

  3. Beth Rooney
    20 April, 2017

    I’m sorry! It should be basil and cilantro.

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