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In today’s episode of Up+Adam, we catch up with Chef Rachel Ponce, who shares the viral sensation sweeping social media, even recently featured on the Today Show – Dense Bean Salad. This dish is healthy, easy to customize, and only gets better after a few days. Rachel talks us through the inspiration behind it and how it has taken over platforms like TikTok with millions of views and countless variations. If you’ve ever wanted to try the trend or make your own version, you’ll love her tips!

Rachel also gives us a preview of her upcoming first-ever Winemaker Dinner at Zanoli Wines on October 26. With only 6 seats remaining out of 30, this intimate five-course dining experience in Tin City promises to be something special. From chicken liver pâté amuse-bouche to local black cod with tarragon mustard cream sauce, and library wines like the 2017 Glenrose Mourvèdre, the evening is an unmissable treat for food and wine lovers alike. Get your tickets now at Zanoli Wines.

Later, Robin Coleman from Woods Humane Society introduces us to the Pet of the Week – the perfect way to round off today’s episode! Don’t miss the chance to meet a furry friend who could become part of your family.

And don’t forget – today is Coffee for a Cure at all Human Bean locations in Atascadero, Morro Bay, and Templeton. 100% of proceeds will support the Hearst Cancer Resource Center at French Hospital, so grab a cup for a great cause!



Links:

• Chef Rachel Ponce: Instagram | Website
• Zanoli Wines: Website | Tickets for Winemaker Dinner
• Woods Humane Society: Website
• Human Bean’s ‘Coffee for a Cure’ SLO Locations: Website

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10-Minute Dense Bean Salad

This quick, hearty bean salad from Chef Rachel Ponce is perfect for meal prep or a light, nutrient-dense dish you can enjoy throughout the week. It’s simple, versatile, and works great on its own or as an addition to wraps or greens. Let's dive in!

Ingredients:

• 16 oz (1 can each) cannellini beans, kidney beans, and garbanzo beans (drained and rinsed)
• 1 English cucumber, sliced
• 2 heirloom tomatoes, chopped
• 1 small red onion, thickly sliced
• Salt & pepper to taste
• 1/4 cup of your favorite dressing or vinaigrette (get creative!)

Optional Additions

• Romesco sauce (recipe below) for extra flavor

Instructions

1. Combine the ingredients:

• In a large mixing bowl, toss the cannellini, kidney, and garbanzo beans with the cucumber, heirloom tomatoes, and red onion.

1. Season:

• Add salt and pepper to taste.

1. Dress the salad:

• Drizzle 1/4 cup of your preferred dressing or vinaigrette. Mix thoroughly until everything is well-coated.

1. Store and serve:

• This salad holds up well for the workweek. Enjoy it on its own, add it to wraps, or mix it into leafy greens for a more filling meal.

Bonus: Easy Romesco Sauce (Optional)

This zesty romesco sauce brings extra flavor to the salad or works as a base for layering.

Ingredients:

• 1 roasted green pepper
• 1 bunch cilantro
• 1 tomato
• 1 clove garlic
• Juice of 1 lime
• 1/4 cup extra virgin olive oil (EVOO)
• Salt to taste

Instructions:

1. Blend:

• In a blender, combine the roasted green pepper, cilantro, tomato, garlic, lime juice, and olive oil.

1. Adjust texture:

• If the mixture is too thick, add a splash of water until smooth.

1. Season:

• Add 1 teaspoon of salt and blend one final time.

1. Serve:

• Use this romesco sauce at the bottom of your bean salad bowl for a flavorful twist!

Chef’s Note

Make this salad your own! Play around with the beans, veggies, and dressings to match your cravings. The romesco sauce adds a delicious flair, but the salad shines just as brightly on its own.

Enjoy a fresh, healthy meal with minimal prep and maximum flavor!

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Today (Friday) is Coffee for a Cure!

• Human Bean Coffee: Website
• Hearst Cancer Resource Center at French Hospital: Website

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ADAM’S TEDX VIDEO IS HERE!

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For more behind-the-scenes moments and additional content, follow Adam on Instagram at @adamontheair HERE.

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Sincere Thanks to the supporters of Up + Adam. Please take a moment and visit them and thank them for supporting local broadcasting, and valuing what we do here. Thank you for supporting them!

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