Lemon Parsley Bean Salad
A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic, and fresh herbs. This healthy salad is vegan and gluten-free, but mostly just delicious!
Ingredients
2cans(15 oz)
Red Kidney Beans, rinsedor 3 cups Cooked Kidney Beans
1can(15 oz)
Chickpeas, rinsedor 1 1/2 cup Cooked Chickpeas
1
SmallRed Onion, diced
2stalks
Celerysliced in half lengthwise then chopped
1
MediumCucumber, diced, peeled, deseeded
3/4cup
ChoppedFresh Parsley
2Tbsp
ChoppedFresh Mint Leavesor Fresh Dill
4Tbsp
Olive Oil
1 1/4
Lemons, juiced1/4 cup juice per 6 servings
3cloves
Garlic, minced
1/2tsp
Salt
1pinch
Crushed Red Pepper Flakes
Nutrition Per Serving
Calories
662
Fat
10.5 g
Protein
35.2 g
Carbs
102.7 g
Cooking Instructions
step 1
In a serving bowl, combine Red Kidney Beans (2 cans), Chickpeas (1 can), Red Onion (1), Celery (2 stalks), Cucumber (1), Fresh Parsley (3/4 cup) and Fresh Mint Leaves (2 Tbsp).
step 2
Make the lemon dressing. In a small bowl, whisk together the Olive Oil (4 Tbsp), juice from Lemons (1 1/4), Garlic (3 cloves), Salt (1/2 tsp) and Crushed Red Pepper Flakes (1 pinch) until emulsified.