Name: Mediterranean Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans; 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas; 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 chopped fresh parsley; 2 tablespoons chopped fresh dill or mint; ¼ cup extra-virgin olive oil; ¼ cup lemon juice (about 1 ½ lemons); 3 cloves garlic, pressed or minced; ¾ teaspoon fine salt; Small pinch red pepper flakes

Mediterranean Bean Salad

This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.

20 min total 20 min prep 6 249 cal

Instructions

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1 In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
2 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.
3 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.