Mediterranean Bean Salad
Total Time
20 minutes
Prep Time
20 mins
Rating
4.8 out of 5 stars
(92)
Ingredients
6 servings
- 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 salt
- Small pinch red pepper flakes
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Preparation
Step 1
In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
Step 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.
Step 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.
Step 4
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Chef's notes
Recipe adapted from Ethnic Cuisine:
How to Create the Authentic Flavors of Over 30 International Cuisines by Elisabeth Rozin.
