Description
A zesty Mediterranean Bean Salad that comes together in about 15 minutes without any cooking. This salad is delicious, versatile, and perfect for meal prepping or a light and fresh dinner.
Ingredients
Scale
- 2 Cans Red Kidney Beans, rinsed and drained
- 1 Can Chickpeas, rinsed and drained
- 1 Small Red Onion, diced
- 2 Stalks Celery, chopped
- 1 Medium Cucumber, peeled, seeded, and diced
- ¾ Cup Chopped Fresh Parsley
- 2 Tablespoons Chopped Fresh Dill or Mint
- ¼ Cup Extra-Virgin Olive Oil
- ¼ Cup Lemon Juice
- 3 Cloves Garlic, minced
- ¾ Teaspoon Fine Salt
- Small Pinch Red Pepper Flakes
Instructions
- In a large serving bowl, toss together the kidney beans, chickpeas, red onion, celery, cucumber, parsley, and dill.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and red pepper flakes until well blended.
- Pour the dressing over the salad mix and stir gently until everything is nicely coated.
- Serve immediately or let it marinate in the fridge for about an hour.
Notes
This salad keeps well in the fridge for up to four days. If flavors start to fade, refresh with a sprinkle of salt or a splash of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg