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    Three Bean Salad with Sautéed Chard

    Read original issue here


    makes 4

    • 1 1/2 cups (or small can) of cooked great northern beans
    • 1 1/2 cups (or small can) of cooked adzuki beans
    • 1 1/2 cups (or small can) of cooked black-eyed peas
    • 1 cup packed rainbow chard, chopped (including some of the stems – they add color and texture to the salad)
    • 2 garlic cloves, minced
    • healthy handful of parsley, chopped
    • 3 scallions, chopped
    • 1/4 cup olive oil (plus a tablespoon more for cooking)
    • 1/3 cup white balsamic vinegar
    • 1 teaspoon Dijon mustard
    • 1/2 a lemon
    • salt + pepper


    1. Place a large frying pan over medium high heat. Add a drizzle of olive oil (about a tablespoon) and the minced garlic. Cook for about 30 seconds until fragrant. Add the chard and cook for about 2 minutes, stirring throughout, until wilted. Drizzle with lemon to keep from browning and set aside.

    2. In a small mixing bowl, add the mustard and the vinegar. Slowly drizzle in the olive oil until incorporated. Season with salt and pepper.

    3. Add all the beans to a large mixing bowl. Pour the dressing over top and mix. Add the chard and the herbs. Mix to combine and season to taste.