Mediterranean Bean Salad
A fresh and flavorful Mediterranean Bean Salad packed with kidney beans, chickpeas, and vibrant vegetables.
Equipment
- mixing bowl
- Whisk
Ingredients
Beans and Vegetables
- 2 cans red kidney beans 15 ounces each, rinsed and drained
- 1 can chickpeas 15 ounces, rinsed and drained
- 1 small red onion diced (about 1 cup)
- 2 stalks celery sliced in half or thirds lengthwise and chopped (about ¾ cup)
- 1 medium cucumber peeled, seeded and diced
- ¾ cup fresh parsley chopped
- 2 tablespoons fresh dill or mint, chopped
Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice about 1 ½ lemons
- 3 cloves garlic pressed or minced
- ¾ teaspoon fine salt
- a small pinch red pepper flakes
Instructions
Preparation
- In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
- Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.
- Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 350mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 3mg
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