Mediterranean Bean Salad
A refreshing Mediterranean Bean Salad loaded with kidney beans, chickpeas, and fresh vegetables, perfect for any meal.
Equipment
- serving bowl
- Small Bowl
- Whisk
Ingredients
Beans and Vegetables
- 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 fresh parsley chopped
- 2 tablespoons fresh dill or mint, chopped
Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice about 1 ½ lemons
- 3 cloves garlic pressed or minced
- ¾ teaspoon fine salt
- red pepper flakes small pinch
Instructions
Preparation
- In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill.
- 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
This salad is best enjoyed fresh but retains its flavor even after a few days in the fridge.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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