Mediterranean Bean Salad
Ingredients
The salad
-
2
cans
red kidney beans (15 ounces each), rinsed and drained
-
1
can
chickpeas (15 ounces), rinsed and drained
-
1
small
red onion, diced
-
2
stalks
celery, sliced and chopped
-
1
medium
cucumber, peeled, seeded and diced
-
¾
cup
chopped fresh parsley
-
2
tablespoons
chopped fresh dill or mint
The dressing
-
¼
cup
extra-virgin olive oil
-
¼
cup
lemon juice (about 1½ lemons)
-
3
cloves
garlic, pressed or minced
-
¾
teaspoon
salt
-
small pinch
red pepper flakes
Instructions
- Combine the kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill in a serving bowl.
- Whisk together the olive oil, lemon juice, garlic, salt, and red pepper flakes in a small bowl to make the dressing.
- Pour the dressing over the salad and stir until combined.
- Serve immediately or let it marinate in the refrigerator for a couple of hours for enhanced flavor.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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