Two Bean Salad
Submitted by rivethead
Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.
YIELD
2 servingsPREP
30 minCOOK
10 minREADY
40 minSometimes the simplest dishes are the ones you keep coming back to. This two-bean salad is proof.
Great northern beans and red kidney beans get pressure cooked until creamy and tender, then tossed with chopped fresh tomatoes and steamed Swiss chard while still warm.
No fancy dressing, no long ingredient list. Just honest beans and vegetables that taste clean, earthy, and satisfying.
Serve it over rice for a filling meal, toss it with pasta, or eat it straight from the bowl with a hunk of bread.
Pro Tips
- Soak both beans overnight so they cook evenly in the pressure cooker
- Quick-release the steam by running cold water over the cooker for the best bean texture
- Toss the tomatoes and chard with the warm beans so the flavors meld together
- Spinach works as a great swap if Swiss chard isn’t available
- A drizzle of olive oil and a squeeze of lemon at serving time takes this up a notch
Variations
- Mediterranean: Add diced cucumber, red onion, and a splash of red wine vinaigrette
- Protein boost: Top with a fried egg or crumbled feta cheese
Ingredients
Directions
Spinach can be substituted for the chard.
Soak beans overnight, drain.
Put beans, water, and bay leaf in pressure cooker.
Cook for 10 minutes at high.
Quick-release steam by putting cooker under cold water chop tomatoes and swiss chard and gently mix with beans enjoy over rice, pasta, or by itself.
Comments
