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Divorce Salad: Unbelievable Flavor in 3 Days of Bliss

Divorce Salad

Divorce Salad is a simple, make-ahead bean salad designed to be a reliable and comforting meal during busy times. It's a no-lettuce salad featuring a sturdy base of beans that soak up a tangy vinaigrette, becoming more flavorful each day. The recipe requires about ten minutes of prep and gets better over three days, making it a perfect low-effort, high-reward dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 red onion, thinly sliced
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

Equipment

  • large bowl
  • Small bowl or liquid measuring cup
  • whisk
  • spatula
  • Mandoline (optional)

Method
 

Instructions
  1. In a large bowl, combine your rinsed and drained chickpeas and black beans. Pat them dry with a paper towel to ensure the dressing clings to them.
  2. In a smaller bowl or a liquid measuring cup, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until it’s emulsified.
  3. Pour the dressing over the beans and use a spatula to toss everything gently, making sure every bean is coated.
  4. Add the thinly sliced red onion, crumbled feta cheese, and fresh parsley to the bowl.
  5. Gently toss all the ingredients together until they’re just combined, being careful not to over-mix and break up the feta.
  6. Cover the bowl and refrigerate for at least 30 minutes. The salad is even better after a few hours or the next day.
  7. Serve it cold or let it sit out for about 20 minutes to take the chill off.

Notes

The secret to this salad is time; allow it to marinate for at least a few hours for the best flavor. Slice the onion paper-thin, using a mandoline if possible. To avoid a watery salad, rinse, drain, and thoroughly pat the canned beans dry before mixing.