Appetizers / Soups / Salads

Lemon Parsley Bean Salad takes 15 minutes to prepare.

Lemon Parsley Bean Salad takes several minutes to cook.

Lemon Parsley Bean Salad makes 6 servings.

The ingredients for Lemon Parsley Bean Salad are:

2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
1 (14 ounce) can chickpeas, rinsed and drained, or 1? cups cooked chickpeas
1 small red onion, diced
2 stalks celery, sliced in half or thirds lengthwise and chopped
1 ripe red tomato, chopped (skip if you can't find a great tomato)
1 medium cucumber, peeled, seeded and diced
? cup chopped fresh parsley
2 tablespoons chopped fresh dill or mint
? cup olive oil
? cup lemon juice
3 cloves garlic, pressed or minced
? teaspoon salt
small pinch red pepper flakes

Here is how you make Lemon Parsley Bean Salad:

1. In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and dill (or mint).2. Make the lemon dressing: in a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user REJOYCE429.

The nutritional information for Lemon Parsley Bean Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 299.7

• Total Fat: 10.7 g
• Cholesterol: 0.0 mg
• Sodium: 876.4 mg
• Total Carbs: 40.3 g
• Dietary Fiber: 15.7 g
• Protein: 11.7 g