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

  • 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