Lemon Parsley Bean Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans1 (14 ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas1 small red onion, diced2 stalks celery, sliced in half or thirds lengthwise and chopped1 ripe red tomato, chopped (skip if you can't find a great tomato)1 medium cucumber, peeled, seeded and diced¾ cup chopped fresh parsley2 tablespoons chopped fresh dill or mint¼ cup olive oil¼ cup lemon juice3 cloves garlic, pressed or minced¾ teaspoon saltsmall pinch red pepper flakes
1. In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and dill (or mint).
2. 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.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user REJOYCE429.
2. 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.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user REJOYCE429.
Nutritional Info Amount Per Serving
- Calories: 299.7
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 876.4 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 15.7 g
- Protein: 11.7 g
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