Mediterranean Bean Salad

This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.
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Prep Time 20 minutes
Servings: 6 People
Ingredients Method

Ingredients
  

  • 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 chopped fresh parsley
  • 2 tablespoons chopped fresh dill or mint
  • ¼ cup extra-virgin olive oil
  • ¼ cup lemon juice about 1 ½ lemons
  • 3 cloves garlic pressed or minced
  • ¾ teaspoon fine salt
  • Small pinch red pepper flakes

Method
 

  1. In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
  2. Make the lemon dressing: 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.
  3. 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.