Kidney Bean Salad Recipe with Lemon Dressing
Servings: 6 people
Ingredients
- 2 cans (15 ounces each) red kidney beans or 3 cups cooked kidney beans
- 1 can (15 ounces) chickpeas or 1 ½ cups cooked chickpeas
- 1 small red onion, diced
- 2 stalks celery, sliced in half
- 1 medium cucumber, peeled, seeded and diced
- ¾ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
- ¼ cup olive oil
- ¼ cup lemon juice (about 1 ½ lemons)
- 3 cloves garlic, pressed or minced
- ¾ teaspoon salt
- Small pinch red pepper flakes
Instructions
- Drain and rinse the kidney beans and chickpeas. Combine them in a large bowl along with onion, celery, cucumber, parsley and dill.
- For lemon dressing: add olive oil, lemon juice, garlic, salt and pepper flakes to a bowl and whisk together.
- Pour the lemon dressing over beans salad and toss thoroughly to combine everything.
- Serve immediately for optimal flavor or chill in the refrigerator for few hours. You can store the leftover salad in the refrigerator for several days.