Mediterranean Bean Salad
This Mediterranean Bean Salad is a refreshing and satisfying dish made with fresh beans, herbs, and a zesty dressing.
Equipment
- serving bowl
- small bowl for dressing
- whisk
Ingredients
Canned Beans
- 2 cans red kidney beans 15 ounces each, rinsed and drained
- 1 can chickpeas 15 ounces, rinsed and drained
Vegetables
- 1 small red onion diced (about 1 cup)
- 2 stalks celery sliced and chopped (about ¾ cup)
- 1 medium cucumber peeled, seeded and diced
Herbs
- ¾ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
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.
Notes
This salad is vegan and gluten free.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 6mgIron: 10mg
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