Name: Lemon-Parsley Bean Salad Recipe
Prep time: 15 min
Yield: 6
Ingredients: For The Salad:; 15 oz red kidney beans; 15 oz chickpeas; 1 red onion; 2 stalks celery; 1 cucumber; ¾ cup Fresh Parsley; 2 tbsp fresh dill; For The Dressing:; ¼ cup olive oil; ¼ cup lemon juice; 3 cloves garlic; ¾ tsp salt; red pepper flakes

Lemon-Parsley Bean Salad Recipe

How To Make Lemon-Parsley Bean Salad

Make your family dinners exciting with a healthy bean salad bursting with Mediterranean flavors and fresh herbs. It is gluten-free and absolutely healthy.

Preparation: 15 minutes

Cooking:

Total: 15 minutes

Serves:

Ingredients

For the salad:

15ozred kidney beansrinsed and drained, or 3 cups cooked kidney beans
15ozchickpeasrinsed and drained, or 1½ cups cooked chickpeas
1red onionsmall, diced
2stalkscelerysliced in half or thirds lengthwise and chopped
1cucumbermedium, peeled, seeded and diced
¾cupfresh parsleychopped
2tbspfresh dillchopped, or mint

For the dressing:

¼cupolive oil
¼cuplemon juice
3clovesgarlicpressed or minced
¾tspsalt
red pepper flakes

Instructions

In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill or mint.

To 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.

Recipe Notes

Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.