This recipe for a bean salad in the Mediterranean style is deliciously crisp and filling. Kidney beans, chickpeas, lemon, garlic, and leafy herbs give it a fresh taste.
– 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney bean – 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpea – 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 salt – Small pinch red pepper flake
Mix together the kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill that have been prepared in a bowl that is intended for serving.
First, prepare the lemon dressing by combining the olive oil, lemon juice, garlic, salt, and pepper flakes in a small bowl and whisking them together until they are thoroughly combined.
Add the dressing to the salad and mix it all together. You can serve it right away for the best flavour, or cover it and put it in the fridge for at least two hours.
Covered and chilled, leftovers will stay good for up to 4 days. If you need to, add a little salt or lemon juice to leftovers to wake them up.