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Mediterranean Bean Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Ingredients
Dressing
- 1 lemon juiced
- 2 cloves garlic minced
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- salt to taste
- fresh black ground pepper to taste
Salad
- 15 oz red kidney beans
- 15 oz garbanzo beans
- 12 oz cherry tomatoes
- 1/2 red onion diced
- 1 cucumber chopped
- 1/2 cup parsley chopped; from the garden
- 1/2 cup cilantro chopped; from the garden
Instructions
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Rinse and drain beans and place in a large bowl.
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Dice tomato and cucumber. Finely dice red onion. Roughly chop herbs, stems removed. Add them all to the bowl.
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In a small bowl, add dressing ingredients and stir to combine.
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Pour dressing over salad and toss well.
Recipe Notes
- Keeps covered in the fridge for several days. Stir before serving.
- For a milder onion taste, sub green onions for the red.
- Canned beans don’t have to taste canned! Did you know that by rinsing them extremely well will help to get rid of that unpleasant canned flavor and lowers their salt content by as much as 40%.