Four Bean Raisin Salad

by on September 3, 2011
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This is adapted from a recipe from Arizona Republic published July 9, 2010. It was called Chickpea and Raisin Salad.  I thought that it could be adapted to an unusual four-bean salad by substituting other beans for all those chickpeas.  Here is my adaptation of their recipe, and my altered recipe which creates this Four Bean Raisin Salad side dish.


  • 3 cans (15.5 oz each) chickpeas
  • 1 CU raisins (golden raisins would be my choice)
  • 1/2 CU Red Wine Vinegar
  • 2 tsp sugar
  • 1 CU fresh cilantro (rinsed and lightly chopped)
  • 4 scallions, thinly sliced
  • 1/2 CU extra virgin olive oil
  • 1/4 CU sesame oil
  • 1 tsp ground cumin
  • salt and pepper to taste (scant)


  1. In a small saucepan, combine raisins, vinegar and sugar
  2. Bring to simmer, then remove from heat to cool
  3. Toss chickpeas, cilantro, scallions and raisins with EVOO, cumin , salt and pepper
  4.  Refrigerate for about two hours before serving to allow flavors to meld


  • First, I’ve already modified their recipe, but I’ll not tell you where.
  • I think that a Vidalia onion, VERY thinly sliced and tossed in the red vinegar before combining would be good.
  • Rather than three cans of chickpeas, use one of chickpeas, one of red beans, one of wax beans and one of green beans.
  • Yes, I know that ends up being four cans, but go with it…

Find more like this: Appetizers and Sides

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