Lemon-Parsley Bean Salad

I normally don’t care for bean salads, but this one was really good. And wow, I ate cucumber! I did leave out a couple of ingredients, like the celery, dill, and mint. This tasted just really light and fresh.

rating: 9

Lemon-Parsley Bean Salad
(http://cookieandkate.com/)

serves 6
time needed: 15 min.

Ingredients:

2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
1 (14 ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
1 small red onion, diced
2 stalks celery, sliced in half or thirds lengthwise and chopped (I omitted)
1 ripe red tomato, chopped (skip if you can’t find a great tomato)
1 medium cucumber, peeled, seeded and diced
¾ cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint (I omitted)
¼ cup olive oil
¼ cup lemon juice
3 cloves garlic, pressed or minced
¾ teaspoon salt
small pinch red pepper flakes

Directions:

In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and dill (or mint).
Make the lemon dressing: in a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer.

fullsizerender-17

Advertisements
This entry was posted in salad, side dish, Uncategorized and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s