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.
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
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In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill or mint.
To make the lemon dressing:
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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.
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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.
Nutrition
- Calories: 611.55kcal
- Fat: 14.22g
- Saturated Fat: 1.83g
- Monounsaturated Fat: 7.63g
- Polyunsaturated Fat: 3.34g
- Carbohydrates: 93.90g
- Fiber: 20.55g
- Sugar: 11.31g
- Protein: 31.48g
- Sodium: 333.55mg
- Calcium: 131.71mg
- Potassium: 1670.43mg
- Iron: 8.57mg
- Vitamin A: 39.86µg
- Vitamin C: 23.92mg
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