Mediterranean Bean Salad

Name: Mediterranean Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
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 stalk 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 tbsp chopped fresh dill or mint; ¼ cup extra-virgin olive oil; ¼ cup lemon juice (about 1 ½ lemons); 3 clove garlic, pressed or minced; ¾ tsp fine salt; Small pinch red pepper flakes

By Cookie and Kate · Cookie and KatePublic

Your rating · the average is public, yours is not

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.

Prep: 20 min
Total: 20 min
Servings: 6

Start cooking Shopping list Save to my cookbook

Add variation

Recipe source

This recipe was taken from Mediterranean Bean Salad · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

2cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans
1can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
1small red onion, diced (about 1 cup)
2 stalkcelery, sliced in half or thirds lengthwise and chopped (about ¾ cup)
1medium cucumber, peeled, seeded and diced
0.75 cupchopped fresh parsley
2 tbspchopped fresh dill or mint
0.25 cupextra-virgin olive oil
0.25 cuplemon juice (about 1 ½ lemons)
3 clovegarlic, pressed or minced
0.75 tspfine salt
—Small pinch red pepper flakes

Steps

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.

Comments · 0

No comments yet.

Per portion

Calories: ~95.2 kcal
Protein: ~0.7 g
Fat: ~9.1 g
Carbs: ~3.5 g
Fiber: ~0.9 g
Sodium: ~295.7 mg

2 ingredients still need USDA food links. cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans, can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

No allergens inferred from linked foods. Link ingredients or add allergens when editing.

Partial · 10/12 ingredients linked