Cat's Two Bean Salad

Iron Chef' Cat Cora Offers Sizzling Summer Recipes

Get some grilling tips from Cat Cora of Bon Appetit magazine.
Difficulty: Easy
Cook Time: min

Celebrity Chef Cat Cora dropped by the "Good Morning America" studio today with recipes that you won't want to miss.

She offered up a complete summer meal that is bound to make your mouth water.


  • 1 tablespoon Dijon mustard
  • 1/2 cup sherry vinegar
  • 1 tsp sea salt
  • 1/2 cup extra virgin olive oil
  • 1/2 cup shallots, chopped
  • 1 cup kidney beans, drained
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved (or sliced regular tomatoes)
  • 1 cup chickpeas, drained
  • 1 cup baby arugula leaves
  • 2 to 3 strips bacon, cooked according to package directions until crispy, crumbled
  • 1 cup bleu cheese (crumbled)
  • Cooking Directions

    For the vinaigrette, in a small bowl whisk together first four ingredients. Set aside.

    In a small bowl, combine the kidney beans and 2 tablespoons vinaigrette. Toss quickly to flavor the beans, then spoon the beans in to a large serving bowl to form the salad's bottom layer.

    Using the same small bowl, toss the cucumber with a little vinaigrette, and add to the serving bowl to form the next layer. Follow the same steps with the tomatoes, chickpeas, and arugula. Finish by sprinkling the cheese and crumbled bacon over the salad.

    Chill, preferably for 1 hour, and serve.

    Recipe Summary

    Main Ingredients: shallots, beans, arugula, bacon

    Course: Lunch, Side Dish, Vegetable, Salad

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