When Chef Rachel Ponce joined us on Up+Adam, she brought with her one of the most exciting food trends of the moment—her 10-Minute Dense Bean Salad. This dish has become a meal-prep sensation, appearing all over Food Tok (TikTok’s food channels) and even catching the attention of The Today Show. Food creator Violet Witchel’s original Mediterranean-inspired version of the salad has amassed over 12 million views, with countless variations following suit. “Everyone’s having fun with it,” Rachel said during our chat. “That’s the beauty—it’s so customizable.”

Inspired by the trend, Rachel created her own take on the 10-Minute Dense Bean Salad, making it a quick and easy meal that gets better over time. “I did a trial run, and my son timed me—it took under 10 minutes,” Rachel told us, laughing. "And the best part is, the longer it sits, the better it tastes. The dressing keeps absorbing into everything."

Rachel’s version is built for longevity, using hearty ingredients like heirloom tomatoes, cucumbers, and red onions. These vegetables hold up well over a few days, making the salad ideal for meal prep. She also adds a green goddess dressing made with avocado and green onions to give it an extra layer of flavor. But Rachel doesn’t stop there—she adds a layer of green bell pepper romesco sauce at the bottom of the bowl for depth. “The romesco gives it that extra oomph,” Rachel explained. “It’s what takes it from just a salad to something special. When you go out to eat, it’s the layers that make a difference, and I wanted to bring that same idea home.”

In true Rachel Ponce fashion, she took the concept further, transforming the ingredients into a smooth, dense bean pâté. “I stewed the beans down, caramelized onions and tomatoes, and blended it all together,” she said. “It’s buttery and smooth—kind of like a pâté mousse. It’s perfect for vegans, and you could serve it in little mason jars or spread it on crostini.” Rachel’s playful creativity shows how food trends can spark entirely new dishes.

We tasted her 10-Minute Dense Bean Salad live on air, and it didn’t disappoint. "You can eat it on its own, throw it in a wrap, or just keep it in containers for easy grab-and-go lunches," Rachel suggested. "And if it starts getting old, just use an immersion blender and turn it into a pâté. It’s so versatile."

As if the salad wasn’t enough to get us excited, Rachel also gave us a sneak peek of her upcoming Winemaker Dinner at Zanoli Wines on October 26. This five-course dinner will be an intimate experience, limited to only 30 guests, with six seats still available. “We’re starting the night with a Paper Plane cocktail from Tin City Distillery,” Rachel said. "It’s such a classic, but it feels fresh again. Each course is designed around specific wines, including some amazing library selections like the 2017 Glenrose Mourvèdre."

Rachel explained how her process for pairing food with wine starts with the wine itself. “I always reverse engineer the dish. I taste the wine first and write down the flavors and textures I find,” she shared. “Then I build the dish around what’s missing, so the food and wine come together seamlessly.”

The dinner will take place in Zanoli Wines’ cozy tasting room in Tin City, complete with a DJ spinning vinyl to create a relaxed, intimate vibe. “It’s going to feel like a private dinner party,” Rachel said. “We want it to be fun and focused on great food and wine. I can’t wait for people to experience it.”

If you’re interested in attending the dinner, you can still grab one of the remaining seats on the Zanoli Wines website.

Rachel’s passion for food, community, and creativity was clear throughout our chat. Whether it’s her 10-Minute Dense Bean Salad or a carefully curated winemaker dinner, Rachel’s cooking is all about experimentation, connection, and flavor. “This salad wouldn’t have happened without you, my friend,” she said warmly. "And I can’t wait to come back soon with more fun things to share."

Stay connected with Rachel on Instagram and explore more of her culinary creations at Pair With Chef Rachel. And if you’re lucky enough to snag a ticket to the Zanoli Wines dinner, you’re in for a night of unforgettable food, wine, and good vibes.

This dish—and Rachel’s approach—prove that food trends can inspire more than just flavor. Whether it’s a quick salad or a luxurious dinner, the goal is always the same: to create something meaningful and delicious.

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.

2. Season:

   • Add salt and pepper to taste.

3. Dress the salad:

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

4. 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 olive oil

• Salt to taste

Instructions:

1. Blend:

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

2. Adjust texture:

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

3. Season:

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

4. Serve:

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