Mediterranean Bean Salad

Scaled for 6 portions · 3 steps

2cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans1can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas1small red onion, diced (about 1 cup)2 stalkcelery, sliced in half or thirds lengthwise and chopped (about ¾ cup)1medium cucumber, peeled, seeded and diced0.75 cupchopped fresh parsley2 tbspchopped fresh dill or mint0.25 cupextra-virgin olive oil0.25 cuplemon juice (about 1 ½ lemons)3 clovegarlic, pressed or minced0.75 tspfine salt—Small pinch red pepper flakes

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