Mediterranean Bean Salad
Mediterranean Bean Salad is a vibrant and healthy mix of kidney beans, chickpeas, fresh vegetables, and herbs tossed in a tangy lemon dressing. Perfect as a side dish or a light meal, it’s refreshing and full of flavor.
Equipment
- Large mixing bowl
Ingredients
- Small pinch red pepper flakes
- 2 cans red kidney beans rinsed and drained
- ¾ tsps salt
- 1 can chickpeas rinsed and drained
- 3 cloves garlic, pressed or minced
- 1 small red onion, diced
- ¼ cup lemon juice
- ¼ cup extra-virgin olive oil
- 2 tbsp chopped fresh dill or mint
- ¾ cup chopped fresh parsley
- 2 stalks celery, sliced in half
- 1 medium cucumber
Instructions
- In a serving bowl, mix the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill.
- To make the lemon dressing, whisk together the olive oil, lemon juice, garlic, salt, and pepper flakes in a small bowl until thoroughly combined.
- Drizzle the dressing over the salad and stir to mix everything well.
- For the best flavor, serve immediately, or allow the salad to marinate in the refrigerator, covered, for a couple of hours or longer.
- Leftovers can be stored in a covered container in the fridge for up to 4 days.
- If needed, refresh the leftovers with a pinch of salt or a splash of lemon juice.
Notes
- Feel free to use different types of beans like black beans, cannellini beans, or navy beans to add variety.
- Adjust the amount of red pepper flakes to suit your heat preference. You can also add a pinch of cayenne pepper for more spice.