Thursday, June 3, 2010

Canyon Ranch Bean Salad

This is a great summer recipe adapted from The Canyon Ranch Cookbook and quite versatile. You can omit or add ingredients as you wish and it keeps well in the refrigerator for a few days. My suggestion is to add the chopped Romaine lettuce just prior to serving as it can get soggy. Tonight I made this and did not add garbanzo beans but rather a 15 oz. can of small Mexican white beans. We have romaine, oregano and basil growing in our garden and ready to, so good! In a month or so the tomatoes, cucumbers and peppers will be ready.

2 tablespoons red wine vinegar
1/2 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large head romaine lettuce, chopped
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup diced carrots
1/4 cup diced red onion
1/4 cup diced black olives
3/4 teaspoon chopped fresh oregano
2 teaspoons chopped fresh basil
3/4 cup diced tomato
3/4 cup cooked white beans
1/2 cup cooked garbanzo beans
1/2 cup chopped hearts of palm

1. In a small bowl, combine red wine vinegar, salt and pepper. Add olive oil and beat well.
2. In a large bowl, combine remaining ingredients. Add salad dressing and toss lightly. Divide equally into salad bowls.


  1. Looks good Hilary...I make this salad often!

  2. Hilary..........This looks good. I'm going to make this, it looks so summery and fresh.

  3. Hilary your salad looks lovely. I've got this on the list to make this week.