Mediterranean Bean Salad
This Mediterranean Bean Salad is a refreshing and healthy dish featuring beans, herbs, and a zesty lemon dressing.
Equipment
- Serving bowl
- small bowl
- whisk
Ingredients
Beans and Vegetables
- 2 cans red kidney beans 15 ounces each, rinsed and drained, or 3 cups cooked
- 1 can chickpeas 15 ounces, rinsed and drained, or 1 ½ cups cooked
- 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
- 1 pinch red pepper flakes small
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 best enjoyed fresh but can be stored in the refrigerator for several days.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 6mgIron: 15mg
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