Mediterranean Bean Salad
A refreshing Mediterranean Bean Salad, full of flavor and perfect for any meal. This vegan dish features kidney beans, chickpeas, 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
- 1 can chickpeas 15 ounces, rinsed and drained
- 1 small red onion diced, approximately 1 cup
- 2 stalks celery sliced and chopped, about ¾ cup
- 1 medium cucumber peeled, seeded, and diced
- ¾ cup fresh parsley chopped
- 2 tablespoons fresh dill or mint, chopped
Dressings and Seasonings
- 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
Recipe adapted from Ethnic Cuisine.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 10mg
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