salad-Lemon-Parsley Bean Salad

Lemon-Parsely bean salad
A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!

Lemon-parsley bean salad recipe

INGREDIENTS

2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
1 (14 ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
1 small red onion, diced
2 stalks celery, sliced in half or thirds lengthwise and chopped
1 ripe red tomato, chopped (skip if you can't find a great tomato)
1 medium cucumber, peeled, seeded and diced
¾ cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
¼ cup olive oil
¼ cup lemon juice
3 cloves garlic, pressed or minced
¾ teaspoon salt
small pinch red pepper flakes

Method:

In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and dill (or mint).
Make the lemon dressing: in a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer.

Comments

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