THE best crunchy + fresh bean salad bursting with Mediterranean flavors
Ingredients
2 x 15 oz cans red kidney beans, or 3 cups cooked
1 x 15 oz can chickpeas, or 1 1/2 cups cooked
2 celery stalks, chopped
1 small red onion, chopped
1 med or 2 small cucumbers, diced with skins on
¾ cup chopped fresh parsley
2 Tbs chopped fresh mint
¼ cup olive oil
Lemon juice, from 2 large lemons
3 large cloves of garlic, minced
Salt + pepper, to taste
Instructions
Combine the kidney beans, chickpeas, onion, celery, cucumber, parsley and mint
Whisk together olive oil, lemon juice, garlic, salt and pepper
Pour dressing over the bean and vegetable mixture and toss thoroughly
Serve immediately or let it marinate in the refrigerator, covered
If necessary, spruce up leftovers with a little sprinkle of salt or drizzle of lemon juice
Notes
Adapted from and thanks to Cookieandkate
Lebanese Lemon + Beans Salad
THE best crunchy + fresh bean salad bursting with Mediterranean flavors
Ingredients
2 x 15 oz cans red kidney beans, or 3 cups cooked
1 x 15 oz can chickpeas, or 1 1/2 cups cooked
2 celery stalks, chopped
1 small red onion, chopped
1 med or 2 small cucumbers, diced with skins on
¾ cup chopped fresh parsley
2 Tbs chopped fresh mint
¼ cup olive oil
Lemon juice, from 2 large lemons
3 large cloves of garlic, minced
Salt + pepper, to taste
Instructions
Combine the kidney beans, chickpeas, onion, celery, cucumber, parsley and mint
Whisk together olive oil, lemon juice, garlic, salt and pepper
Pour dressing over the bean and vegetable mixture and toss thoroughly
Serve immediately or let it marinate in the refrigerator, covered
If necessary, spruce up leftovers with a little sprinkle of salt or drizzle of lemon juice
Notes
6 1-cup servings
Adapted from and thanks to Cookieandkate